Chocolate and White Yule Log Recipe




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Nutrition Information

Serving Size: 1 slice

Servings per Recipe: 18

  Amount Per Serving %DV * Calories 190 - Calories from Fat 90 - Total Fat 10 g 15% DV Saturated Fat 6 g 30% DV Trans Fat 0 g - Cholesterol 70 mg 23% DV Sodium 90 mg 4% DV Total Carbohydrates 25 g 8% DV Dietary Fiber 0 g 0% DV Sugars 19 g - Protein 2 g - Vitamin A - 6% DV Vitamin C - 0% DV Calcium - 2% DV Iron - 4% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Note: Nutrition information does not include garnishes (pictured)

Ingredients

  • 4 eggs, separated and at room temperature
  • 1/2 cup plus 1/3 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup water
  • WHITE CREAM FILLING (recipe follows)
  • CHOCOLATE GLAZE (recipe follows)

Directions

1. Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.

2. Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup sugar, a tablespoon at a time, beating on high speed of mixer until stiff peaks form.

3. Beat egg yolks and vanilla in medium bowl on high speed about 3 minutes; gradually add remaining 1/3 cup sugar. Continue beating 2 additional minutes or until mixture is thick and lemon-colored.

4. Stir together flour, cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gradually fold chocolate mixture into egg whites; spread batter evenly into prepared pan.

5. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert on clean linen towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel starting from narrow end; place on wire rack. Cool completely.

6. Prepare WHITE CREAM FILLING. Unroll cake; remove towel. Spread with filling; reroll cake. Spread CHOCOLATE GLAZE over top and sides. Cover; refrigerate until just before serving. Garnish with WHITE LEAVES and candied cherries, if desired. Cover; refrigerate leftover dessert. 18 servings.

WHITE CREAM FILLING

1/2 teaspoon unflavored gelatin

1 tablespoon cold water

2/3 cup HERSHEY'S Premier White Chips

1/4 cup milk

1 teaspoon vanilla extract

1 cup (1/2 pt.) cold whipping cream

1. Sprinkle gelatin over cold water in small cup; let stand 1minute to soften. Place white chips and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds to 1 minute; stir after 30 seconds, until chips are melted and mixture is smooth when stirred. Add gelatin mixture and vanilla; stir until gelatin is dissolved. Cool to room temperature.

2. Beat whipping cream in small bowl until stiff; carefully fold into chip mixture. Refrigerate 10 minutes or until filling begins to set. About 2 cups filling.

How to Make a Christmas Yule Log Cake - YouTube

CHOCOLATE GLAZE

2 tablespoons butter or margarine

2 tablespoons HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

2 tablespoons water

1 cup powdered sugar

1/2 teaspoon vanilla extract

1. Melt butter in small saucepan over low heat; add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil.

2. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating with whisk until smooth. About 2/3 cup.

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4 Ways to Make a Chocolate Yule Log - wikiHow
How to Make a Chocolate Yule Log. A Yule log is a delectable chocolate and
cream jelly roll cake that is ideal to serve over the Christmas period. Make a ...
http://www.wikihow.com/Make-a-Chocolate-Yule-Log

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