Mocha Yule Log

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prep time

20 min

total time

1 hr 38 min

makes

24 servings, 1 piece (37 g) each

photo by:

kraft

recipe by: kraft

What You Need

6 eggs, separated, divided

1/2 cup sugar, divided

1 pkg. (6 squares) Baker's Bittersweet Chocolate, melted, cooled

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

1 tub (1 L) Cool Whip Whipped Topping, thawed, divided

2 Tbsp. Maxwell House Instant Coffee Original Roast

3 Tbsp. warm water

1 Tbsp. unsweetened cocoa powder

Make It

HEAT oven to 350°F.

LINE 17-1/2 x11-1/2x3/4-inch pan with parchment paper; spray with cooking spray. Beat egg whites in small bowl with mixer on high speed until frothy. Gradually add 2 Tbsp. sugar, beating until stiff peaks form. Set aside.

BEAT egg yolks and 1/4 cup of the remaining sugar in large bowl with mixer until thick and lemon coloured. Add melted chocolate; beat just until blended. Gently stir in 1/4 of the egg whites; stir in remaining egg whites until well blended. Spread onto bottom of prepared pan.

BAKE 15 min. or until top of cake springs back when touched with finger. Cover with dampened clean tea towel; cool cake in pan 1 hour. Meanwhile, dissolve coffee in warm water; cool. Beat cream cheese and remaining sugar in medium bowl until well blended. Gradually beat in coffee. Gently stir in 2 cups Cool Whip.

REMOVE towel from cake. Use parchment paper to lift cake from pan; spread cake with Cool Whip mixture. Starting at one long side, roll up cake, peeling off parchment as cake is rolled. Diagonally cut off one end of cake; reserve. Place cake on platter; place removed piece, diagonally-cut side facing out, next to log. Frost with remaining Cool Whip, leaving exposed ends unfrosted. Sift cocoa powder over cake.