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Festive Yule Logs

average rating

rate/review

prep time

40 min

total time

3 hr 40 min

makes

photo by:

kraft

recipe by: kraft

what you need

Take 4 eggs, 1 cup plain yogourt, 1/2 cup oil, 1 tub (250 g) Philadelphia Brick Cream Cheese Spread, 1/2 cup plus 3 Tbsp. icing sugar and 3 cups thawed Cool Whip Whipped Topping and mix & match your recipe from these options...

cake mix options	filling choices	flavouring possibilities
chocolate	1 can (398 mL) Bing cherries, well drained and chopped	1 Tbsp. cherry brandy or almond extract
yellow	4 squares Baker's Semi-Sweet chocolate, melted and cooled; 2 Tbsp. milk	3 Tbsp. Maxwell House Café Instant Coffee, any flavour
lemon	juice of 1 lemon	grated peel of 1 lemon
white	1/4 cup chopped candy canes	few drops red food colouring

Then follow our simple steps:

PREHEAT oven to 350°F. Line a greased 15x10x3/4-inch jelly roll pan with parchment or wax paper. Grease and flour paper; set aside. Place 1 pkg. (2-layer size) cake mix, eggs, yogourt and oil in large bowl; beat with electric mixer on medium speed 1 to 2 min. or until well blended. Spread 3 cups batter into prepared baking pan; tap gently on counter to remove any air bubbles. Pour remaining batter into 4 to 6 medium lined muffin cups. Bake 15 min.

MEANWHILE, place a large sheet of parchment paper on top of a clean kitchen towel; sprinkle evenly with 3 Tbsp. icing sugar. Invert cake onto prepared towel; remove pan and top sheet of parchment paper. Starting at one of the short ends, roll up cake with paper and towel. Cool on wire rack 30 min.

MEANWHILE, gradually add 1/2 cup icing sugar to cream cheese in small bowl, beating with electric mixer on medium speed until well blended. Stir in filling. Unroll cake; remove paper and towel. Spread cake with cream cheese mixture; roll up and refrigerate 30 min. Place on serving plate. Stir flavouring into whipped topping; spread onto log. Add garnish as desired. Refrigerate at least 2 hours. Cut into 1/2-inch-thick slices to serve. Store leftover dessert in refrigerator.