Getting tired of fruitcake for dessert on Christmas? How about try a classic French yule log or " Buche de Noel". Of course you can be all Pinterest- y with your dessert such as crafting an intricate cute snowman melts and reindeer cupcakes if you have all the time in the world. However, I find this recipe as easy as making snowball cake.
As promised, I am sharing this recipe I got from an old book entitled Southern Heritage Cakes Cookbook.
What you need
3/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar
3/4 cup all purpose flour
1/4 cup cocoa
1 tsp vanilla extract
2-3 tbsp powdered sugar
2 cups of sweetened whipped cream
1 tbsp of instant coffee granules
3 (1 ounces) of unsweetened chocolate
1/4 cup butter or margarine
dash of salt
About 2 1/2 cups sifted powdered sugar
Grease 15x10 x 1 inch jellyroll pan: line with wax paper and grease lightly.
Combine first three ingredients; beat at medium speed of electric mixer. Gradually add 3/4 cup sugar, beating until thick and light colored. Fold in flour, cocoa and vanilla.
Spread mixture evenly into prepared pan. Bake at 400 degrees for 13 minutes or until surface springs back when gently pressed.
Sift 2 to 3 tablespoons powdered sugar in 15 x 10 inch rectangle linen towel. Turn cake out onto sugar; remove wax paper from the cake. Trim crisp edges if necessary. Starting with the short end, carefully roll cake and towel, jellyroll fashion. Cool thoroughly on wire rack. Unroll and remove the towel; spread with whipped cream, re-roll and chill.
Dissolve coffee granules in boiling water; stir well and set aside.
Melt chocolate in top of a double broiler; add butter, coffee mixture and salt, stirring until smooth. Cool to lukewarm. Stir in about 2 1/2 cups sifted powdered sugar to make a spreading consistency.
Spread frosting evenly over cake. Mark with spatula to resemble a bark of a tree. Garnish with candied cherries. Refrigerate until serving time. Yields 8 to 10 servings.
Thank you for your time! All the blessing to you and remember... never stop creating!