|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Buche de Noel (Yule Log) |
|
Serves: 12 Print this Recipe3 eggs 1 cup sugar 1/3 cup water 1 teaspoon vanilla extract 3/4 cup flour 1/4 cup cocoa 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons powdered sugar 1 cup whipped cream 2 tablespoons sugar 1/3 cup cocoa 1/3 cup margarine softened 2 cups powdered sugar 1 1/2 teaspoons vanilla extract 1 1/2 tablespoons water hot 12 green candied cherries 12 red maraschino cherries Preheat oven to 375 degrees F. Line a jelly-roll pan (10x15-inch pan) with wax paper; grease paper. Prepare cake roll: Beat eggs in mixer bowl on high speed till thick and lemon colored, about 5 minutes. Gradually beat in 1 cup sugar. Beat in water and 1 teaspoon vanilla on low speed. Sift together flour, 1/4 cup cocoa, baking powder, and salt; add to egg and sugar mixture, beating just till batter is smooth. Pour into jelly roll pan. Bake for 15 minutes. Cool 5 minutes. Turn out onto a dish towel sprinkled with powdered sugar. Remove wax paper and roll cake and towel from short end; cool. Prepare filling: Beat whipping cream till stiff. Add sugar. Unroll cake, and spread whipped cream over cake. Roll up again and place seam-side down on serving plate. Prepare frosting: Mix cocoa, margarine, 2 cups powdered sugar, and vanilla. Add hot water till smooth and of spreading consistency. Cover roll with frosting, making strokes with tines of fork to resemble bark. Decorate with green and red candied cherries. Refrigerate till ready to serve. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Steamed Carrot Pudding Butterscotch Sauce Raspberry Cheesecake Lion House Cheesecake Baked Apples Christmas Raspberry Crunch Chocolate-Peppermint Delight Almond Rice Pudding Favorite Sherbet Harvest Peach Ice Cream Frosty Vanilla Ice Cream Raisin Cream Pie Cranberry Pie Custard Pie Lemon Meringue Pie Lemon Chiffon Pie Unbaked Date-Nut Roll Pantry Lemon Krackle Pistachio Pudding Winter Pears with Raspberry Sauce Frosty Frappe for a Crowd English Trifle Zina's Caramel Dumplings North Pole Toffee Cake Cheesecake for a Crowd Light Fruit Cake Glazed Prune Cake Fruit Cake Paradise Cake Sting of the Bee Cake German Chocolate Cake Brigham's Buttermilk Doughnuts Chocolate Angel Pie Buche de Noel (Yule Log) Christmas Angel Cake Danish Almond Gift Cake Pineapple Upside-Down Cake |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
