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Nutrition Facts
Serving Size 91 g
(Approx. 12 Servings)
Amount Per Serving
Calories 290 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 105 mg 4%
Total Carbohydrate 33 g 11%
Dietary Fiber 2 g 8%
Sugars 25 g
Protein 6 g
Vitamin A 4% • Iron 10%
Vitamin C 0% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chocolate Yule Log Cake

Prep Time
1 h 30 m
Cook Time
1 h 10 m
Total Time
2 h 40 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

4 Oz Baker's Premium White Chocolate Baking Bar
4 Oz Baker's Semi-Sweet 56% Cacao Baking Chocolate Bar, divided use
1/2 cup(s) H‑E‑B Organics Unbleached All Purpose Flour
1/2 Tsp H‑E‑B Select Ingredients Double Acting Baking Powder
6 Tbsp plus 1/8 tsp. H‑E‑B Select Ingredients The Baker's Scoop Unsweetened Cocoa, divided use
4 large H‑E‑B Grade AA Cage Free Large White Eggs, separated
.6000 cup(s) H‑E‑B Pure Cane Extra Fine Granulated Sugar, divided use
1 Tsp H‑E‑B Select Ingredients Pure Madagascar Bourbon Vanilla Extract
6 Oz Philadelphia Original Cream Cheese, softened
2 Tbsp H‑E‑B Organics Powdered Sugar
6 Tbsp Maxwell House 100% Colombian Medium Dark Roast Ground Coffee, brewed and cooled, divided use
2 cup(s) Kraft Cool Whip Original Whipped Topping, thawed
3 Kraft Jet-Puffed Marshmallows
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Instructions

1
Heat oven to 400°F. Cover a baking sheet with parchment paper.
2
Melt white chocolate as directed on package and spread into an 11x8-inch rectangle on prepared baking sheet. Melt 1 oz. semi-sweet chocolate as directed on package and drop in small spoonfuls over white chocolate. Swirl gently with a knife. Refrigerate until ready to use.
3
Spray a 15x10x1-inch pan with cooking spray. Line with parchment then spray with additional cooking spray. Set aside.
4
Combine flour, baking powder, and 1/4 cup cocoa powder. Set aside. With a hand-held mixer on high speed, beat egg whites in a medium bowl until foamy. Gradually add 1/3 cup granulated sugar, beating constantly until stiff peaks form.
5
Add egg yolks to a large bowl. With mixer on high speed, mix until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Blend in vanilla. Add flour mixture and mix well. Fold in 1/3 of beaten egg whites until just combined then fold in remaining egg whites. Spread evenly in bottom of prepared pan.
6
Bake 8 to 10 minutes or until top of cake springs back when center is touched. Carefully run a knife around edges to loosen cake. Sprinkle a clean kitchen towel evenly with 2 Tbsp. of remaining cocoa powder. (For best results, do not use a terrycloth towel.)
7
Invert cake on prepared towel. Carefully peel off paper. Starting on a short side, roll up cake and towel together. Place on a wire rack to cool completely. Meanwhile, melt remaining semi-sweet chocolate; cool slightly.
8
Mix cream cheese and powdered sugar in a medium bowl until blended. Add melted chocolate; mix well. Stir in 3 Tbsp. coffee. Gently stir in Cool Whip. Unroll cake; remove towel. Brush cake with remaining coffee. Reserve 1 cup cream cheese mixture for later use; spread remaining cream cheese mixture onto cake. Reroll cake
9
Place filled cake, seam-side down, on a platter. Cut a 2-inch-thick diagonal slice off one end of cake roll. Place on top of cake as shown in photo (secure with some reserved cream cheese mixture). Frost with remaining cream cheese mixture, leaving cut cake slice unfrosted as shown in photo.
10
Cut white chocolate sheet into 3x1-1/2-inch pieces. Insert into cream cheese frosting on cake as shown in photo. Use kitchen shears to trim marshmallows to resemble mushrooms as pictured; sprinkle with remaining cocoa powder.
11
Sponsored by: Kraft
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