Red Velvet Yule Log
- 6 eggs
- 1 pkg. (2-layer size) red velvet cake mix
- 1/2 cup water
- 1/4 cup oil
- 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
- 1-1/4 cups cold milk
- 3 cups thawed Cool Whip Whipped Topping, divided
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 1/4 cup sugar
- 1/2 cup sweetened flaked coconut
- Heat oven to 350F.
- Place large sheet of parchment paper on clean kitchen towel; set aside.
- Spray 15x10x1-inch pan with cooking spray.
- Line with additional sheet of parchment paper; spray with additional cooking spray.
- Dust evenly with flour.
- Beat eggs in large bowl with mixer on high speed 5 min.
- (Eggs should be frothy and lemon coloured.)
- Add cake mix, water and oil; beat on low speed 30 sec., then beat on medium speed 1 min.
- Pour 3-1/2 cups batter into prepared pan; spread to evenly cover bottom of pan.
- Gently tap filled pan on counter to remove any air bubbles.
- Spoon remaining batter into 6 paper-lined muffin cups.
- Bake cake and cupcakes 15 min.
- or until toothpick inserted in centres comes out clean.
- Immediately invert cake onto prepared towel; remove pan.
- Carefully peel off parchment.
- Starting at one short side, roll up cake and towel together.
- Cool completely on wire rack.
- Meanwhile, transfer cupcakes to second wire rack; cool completely.
- Reserve cupcakes for another use.
- Beat pudding mixes and milk in medium bowl with whisk 2 min.
- Stir in 1 cup Cool Whip.
- Unroll cake; remove parchment paper and towel.
- Spread pudding mixture onto cake.
- Reroll cake; wrap tightly in plastic wrap.
- Refrigerate 30 min.
- Mix cream cheese and sugar in medium bowl until blended.
- Stir in remaining Cool Whip.
- Unwrap cake; place on platter.
- Frost with cream cheese mixture; sprinkle with coconut.
- Refrigerate 15 min.
eggs, red velvet cake mix, water, oil, cold milk, topping, cream cheese, sugar, coconut
Taken from www.kraftrecipes.com/recipes/red-velvet-yule-log-189928.aspx (may not work)