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.
Enjoy on special occasions and watch serving size!
Prepare and frost as directed. Wrap tightly and freeze up to 1 month. Thaw in refrigerator, then garnish just before serving.
Prepare as directed. Lightly run the tines of a fork through the Cool Whip frosting to resemble the bark on a log.
Serving Size 1/2 inch slice
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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