For the filling, place cream cheese in a large bowl. Beat with an electric mixer, fitted with a whisk attachment, on medium until smooth. Beat in heavy cream, a small amount at a time, until smooth, scraping side of bowl occasionally. Beat in vanilla until combined.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Impress your guests with this French traditional log-shape cake, also known as a Yule Log. We made it easy to prepare by using a Hy-Vee cake mix and a simple cream cheese filling.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| Filling | ||
| ½ (8-oz.) pkg. Hy-Vee cream cheese, softened | ||
| 1 c. Hy-Vee heavy whipping cream | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| ¼ c. Hy-Vee powdered sugar | ||
| Cake & Garnishes | ||
| 6 Hy-Vee large eggs | ||
| 1 c. water | ||
| ⅓ c. Hy-Vee vegetable oil | ||
| 1 (16.5-oz.) pkg. Hy-Vee extra moist devil’s food deluxe cake mix | ||
| Hy-Vee powdered sugar, for dusting and garnish | ||
| 1 (16-oz.) container Hy-Vee creamy milk chocolate frosting | ||
| 1 (16-oz.) container Hy-Vee creamy chocolate fudge frosting | ||
| Sparkling Cranberries, for garnish | ||
| Sparkling Rosemary, for garnish | ||
Things To Grab
- Large bowl
- Electric mixer with whisk attachment
- 17x12x1-in. baking pan
- Parchment paper
- Hy-Vee vegetable oil cooking spray
- Whisk
- Toothpick
- Large dish towel
- Narrow metal spatula or table knife
- Baking sheet
- Serving platter
- Medium bowl
- Wooden spoon
- Fork
Directions
Beat mixture on medium-high until soft peaks form (tips curl). Slowly beat in powdered sugar on medium until combined and fluffy. Set filling aside.
For cake, preheat oven to 375 degrees. Line a 17x12x1-in. baking pan with parchment paper; spray with cooking spray and set aside. Beat eggs in a medium bowl on high for 3 to 4 minutes or until light and fluffy. Add water and oil; beat on high for 1 to 2 minutes more or until frothy. Gently fold in dry cake mix using a whisk.
Pour cake batter into prepared baking pan; spread smooth. Bake for 12 to 15 minutes or until a toothpick inserted near center comes out clean. Cool for 5 minutes.
Dust both sides of a large dish towel with powdered sugar. Using a narrow metal spatula or table knife, loosen sides of warm cake from pan. Invert cake onto prepared dish towel; remove baking pan and parchment paper. Starting from a short side, tightly roll up warm cake with towel into a spiral. Carefully place rolled cake, seam side down, on a baking sheet. Refrigerate for 30 minutes.
To fill cake roll, carefully unroll cake with towel. Spread filling on cake in an even layer to the edges. Starting from a short side, tightly reroll cake with filling and without the towel. Place on a serving platter, seam side down. Cover and refrigerate for 1 to 2 hours or until completely cool.
To decorate, swirl together milk chocolate and chocolate fudge frostings in a medium bowl. Frost top, sides and ends of cake with frosting mixture. Using the tines of a fork, draw a bark-like texture into the frosting. Garnish with a light sprinkle of additional powdered sugar; add Sparkling Cranberries and Sparkling Rosemary sprigs, if desired.
Nutrition facts
Servings
660 Calories per serving
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 130mg
- Sodium: 450mg
- Total Carbohydrates: 82g
- Protein: 6g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 6%
0%
Potassium 6%