Red Velvet Yule Log
By carol gorman
Need an impressive holiday dessert that serves 20? Look no further! Red velvet cake, a vanilla filling and a delectable cream cheese frosting combine to make your holidays merrier.
1 Picture
Ingredients
- 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
Preparation
Step 1
Heat oven to 350°F.
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.
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