1 cup Granulated sugar
3/4 cup Cake flour
1/4 cup cocoa
2 tsp Baking powder
1/4 tsp Salt
1 tsp Vanilla extract
1 quart Coffee or vanilla ice cream
Oven Temp ~ 425°
Baking Time ~ 12 -
Pan Type ~ 15 x 10 x 1-inch jelly roll pan
Beat eggs very lightly and add the sugar gradually, beating after each addition.
Add 1/4 cup cold water. Sift the flour, cocoa, baking powder and salt together.
Add egg mixture, beating slowly. Flavor with vanilla extract.
Pour log cake batter into prepared pan, spread smooth and bake.
Turn out onto a towel, sprinkle with confectioners' sugar. Remove parchment paper and trim crisp edges. Roll up in the sugar towel and cool.
Unroll and spread with coffee or vanilla ice cream, softened enough to spread. Roll up quickly, wrap in foil and freeze for 1 hour. At this point you can warm any chocolate frosting in microwave until it is pourable. Pour over Chocolate Ice Cream Log Cake and decorate as desired, return to freezer. Keep Yule Log Cake in freezer until ready to serve. Slice and garnish with fresh fruit or candies for a holiday Yule cake.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!