Easy Chocolate Yule Log Cake
Serving Size / Yield
- 6 Eggs
- 1 box of Devil’s Food Cake mix
- ½ cup water
- ¼ cup vegetable oil
- 1 tbsp powdered sugar
- 1 container of chocolate frosting
- 1 container of your choice of chocolate or vanilla frosting
Heat oven to 350°f. Line bottom only of 15x10 inch dark or non-stick pan with foil or waxed paper and lightly spray with baking spray
In a large bowl, beat eggs with electric mixer on high for about 5 minutes. Add cake mix, water and oil and beat on low to medium speed for 2 minutes. You will only need about 3 1/2 cups of the batter for the Yule log cake. Consider pouring remaining batter into cupcake tins or a small round cake pan for other use.
Pour the 3 ½ cup batter into lined pan and bake 14 to 16 minutes or until cake springs back when lightly touched in center. Loosen the edges of the cake by running a spatula or butter knife around the edges of the pan.
Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar and remove any foil. While the cake is still hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour.
Once cooled, unroll cake carefully, and remove towel. Spread filling evenly over cake and re-roll cake into log shape. Frost cake with chocolate icing and using a fork, drag tines through frosting to create a wood-grain design. Place on serving tray and refrigerate until 30 minutes before serving.