Yule Log


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This festive dessert will become a family favorite in no time. Homemade whipped cream filling and creamy cocoa frosting make this a sweet treat perfect for the holiday season.

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  • Powdered sugar
  • 4 eggs, separated
  • 3/4 C. sugar, divided
  • 3/4 C. ground blanched almonds
  • 1/3 C. all-purpose flour
  • 1/3 C. Hershey's cocoa
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 C. water
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • Whipped Cream Filling:
  • 1 1/2 C. cold whipping cream
  • 1/3 C. powdered sugar
  • 1 tsp. vanilla extract
  • Creamy Cocoa Log Frosting:
  • 3 1/2 C. powdered sugar
  • 1/2 C. Hershey's Cocoa
  • 1/2 C. (1 stick) butter or margarine, softened
  • 2 Tbs. light corn syrup
  • 2 tsp. vanilla extract
  • 1/3 C. milk

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Heat oven to 375 degrees. Line 15 1/2x10 1/2x1-inch jelly-roll pan with foil; generously grease foil. Sift powdered sugar onto clean towel. Beat egg yolks in medium bowl 3 minutes on medium speed of mixer. Gradually add 1/2 C. sugar, beating another 2 minutes until thick and lemon-colored. Combine almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended. Stir in vanilla and almond extracts.

Beat egg whites in large bowl until foamy. Gradually add 1/4 C. sugar, beating until stiff peaks form. Carefully fold chocolate mixture into beaten egg whites. Spread batter evenly into prepared pan. Bake 16-18 minutes or until top springs back when lightly touched. Cool in pan on wire rack 10 minutes; remove from pan onto prepared towel. Carefully remove foil. Cool completely.

Cut into four equal rectangles approximately 3 1/2x10 inches. Chill layers while preparing filling and frosting. Place one cake layer on serving plate. Spread one-third (about 1 C.) Whipped Cream Filling evenly over cake layer; top with another cake layer. Repeat with remaining cake and filling, ending with cake layer. Refrigerate about 1 hour before frosting. Generously frost loaf with Creamy Cocoa Log Frosting. Swirl frosting with spatula or score with fork to resemble bark. Refrigerate at least 4 hours before serving. Garnish with shaved chocolate and holly, if desired. Cover; refrigerate leftover dessert.

To make whipped cream filling, combine whipping cream, powdered sugar and vanilla in large bowl. Beat until cream is stiff. (Do not over-beat.) Makes about 3 C. filling

To make creamy cocoa frosting, combine powdered sugar and cocoa. Beat butter, 1/2 C. cocoa mixture, corn syrup and vanilla in medium bowl until smooth. Add remaining cocoa mixture alternately with milk, beating until smooth and of spreading consistency. Makes 2-1/2 C. frosting

Yield: 10-12 servings

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