Chocolate Rum Rolled Yule Log Cake For Christmas
Serving Size / Yield
- 1 box of Devil’s Food Cake mix
- 6 Eggs
- 1/2 C. water
- 1/4 C. vegetable oil
- 1 Tbs. powdered sugar
- Rum Chocolate Filling:
- 1 1/2 C. semi-sweet chocolate chips
- 1 C. butter
- 1 C. confectioner's sugar
- 1 Tbs. rum
- 1 container of your choice of chocolate frosting
Preheat oven at 350 degrees. Line bottom of 10-by-15 inch pan with wax paper. In a large bowl, beat eggs with electric mixer on high for 4-5 minutes. Add cake mix, water, rum and oil. Beat on low to medium speed for 2 minutes. You will only need 3 1/2 C. of batter. Use remaining batter to bake cupcakes or any treat of your choice. Pour 3 1/2 C. of batter into pan. Bake for 14 to 15 minutes.
For filling, melt chocolate in microwave and set aside. Beat butter and sugar until light. Fold in chocolate and rum. Mix well.
Take cake out oven and loosen edges of cake with spatula. Turn cake upside down on kitchen towl and sprinkle powdered sugar. Remove any wax paper. While cake is hot, roll it up with towel from narrow end. Cool on rack for 1 hour. Unroll cake carefully and remove towel. Spread rum chocolate filling evenly over cake and re-roll cake into log shape. Frost cake with chocolate icing and use a fork to drag lines through frosting to create a wood-grain design. Chill for at least 30 minutes before serving.