Home
When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes

Sitemap

Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Chocolate Ice Cream Log Cake Recipe

Chocolate Ice Cream Log Cake Recipe

Have you ever wanted to try your hand at making a yule log yourself? Chocolate log cake recipe calls for homemade ice cream cake roll (sometimes called a Yule Log cake). Including a made-from-scratch chocolate jelly roll cake recipe. Chocolate log cake isn't difficult and makes a delicious, unique dessert that your friends and family will love.

3 Eggs
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

Confectioners' sugar

Oven Temp ~ 425°
Baking Time ~ 12 -
Pan Type ~ 15 x 10 x 1-inch jelly roll pan
Preheat the oven. Line a greased pan with parchment paper and grease other side of parchment paper.

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.

12 Servings
Nutrition facts:
Serving Size 87 g
Calories 211
Calories from Fat 60
Total Fat 6.7g 10%
Saturated Fat 3.8g 19%
Cholesterol 62mg 21%
Sodium 105mg 4%
Total Carbohydrates 35.5g 12%
Dietary Fiber 1.1g 4%
Sugars 27.0g
Protein 4.2g
Vitamin A 5% • Vitamin C 0% • Calcium 11% • Iron 5%



E-mail This Chocolate Ice Cream Log Cake Recipe to a Friend

stars based on User Comments

GO AHEAD AND BAKE,

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!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes Suppling

Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!