Sunday, December 18, 2011

Festive Yule Log Cake

It is my first Festive Yule Log Cake! A cake that I made from scratch, no cake mix or ready to use frosting. Preparing it took me longer than expected and I had fun making it. I enjoyed decorating and tasting it as well while making it. I had a few burns from heating and using right away the melted chocolate but it was not bad at all. After all, my cake came out pretty good and tasty! This is perfect for the holidays. You should make your cake next year. It's a different cake that everyone will surely love to try. It's easy to make too.

I really tried my best to use non-fat, fat-free, sugar free and low fat ingredients. Below is the original recipe I got from a recipe booklet at Albertson's. I believe it came from

4 squares Baker's semi-sweet chocolate, melted, cooled slightly and divided (I used a different brand semi-sweet morsels)
5 Nilla wafers
1 pkg. (8 oz) Philadelphia Cream Cheese, softened
1/4 cup butter, softened
1-1/2 cups powdered sugar
1 pkg. (3.4 oz) Jell-O Instant Pudding (I used a pkg of 1 0z sugar free vanilla instant pudding)
1 cup cold milk ( I used low fat milk)
1-1/2 cups thawed Cool Whip Whipped Topping ( I used fat-free Albertson's brand whipped topping)
14 Honey Maid Honey Grahams, broken in half (28 squares) I used cinnamon flavor
1 square Baker's White Chocolate (I didn't use this)
1/4 cup fresh raspberries (I just opened a can of fruit cocktail with cherries)

Pipe small amount of semi-sweet chocolate into spiral design on wafers; refrigerate until ready to use. Beat cream cheese and butter in large bowl with mixer until well blended. Add remaining melted chocolate; mix well. Gradually beat in sugar until light and fluffy.

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spread 1 rounded Tbsp. pudding mixture onto 1 graham square; cover with second graham square. Spread top with rounded Tbsp. pudding mixture. Repeat with remaining graham squares and pudding mixture to form 12-inch loaf. Stand on edge on platter; frost with cream cheese mixture to resemble log.

Run tines of fork over dessert to resemble tree bark. Freeze 4 hours or until firm. Meanwhile, make curls from white chocolate; refrigerate until ready to use.

Remove dessert from freezer 30 min. before serving; refrigerate until slightly softened. Decorate with wafers, chocolate curls and raspberries.

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