Yule Log Cake Roll
3 tubs Pillsbury™ Creamy Supreme® Chocolate Fudge Frosting (1.5 per roll)
6 large eggs
¼ cup oil
¼ cup water
Candied Cranberries and Rosemary Sprigs
Beat eggs on medium for 3 minutes until light and airy. Add cake mix, oil and water, and mix on low for 2 minutes. Pour 1/2 mixture into two lined 10x15 baking sheets. Bake at 325 degrees for 10-12 minutes.
Turn cake upside down onto a clean towel that has been sprinkled with powdered sugar (prevents the cake from sticking). While hot, roll cake with a towel. Repeat with other cake. Allow to cool completely (about 1 hour).
Unroll and spread 3/4 container of frosting onto each cake. You’ll use about 1 ½ tubs of frosting here. Reroll without towel. Place cakes over a cooling rack with a baking sheet underneath. Use unflavored floss or a sharp knife to cut about ¼ of the cake. Arrange that slice to form a branch of the log.
Completely remove all traces of foil from frosting container, then microwave for 30-40 seconds until melted. Pour about ¾ container of frosting over each roll until completely covered.
When frosting has cooled, use a fork to create texture in the frosting for bark. Decorate with candied cranberries, rosemary, and powdered sugar. Refrigerate for 1 hour until icing is completely set. Cut and serve!
Serving Size (1 Slice (80g)), Calories 290 (Calories from Fat ), Total Fat 12g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 50mg, Sodium 260mg, Total Carbohydrate 44g (Dietary Fiber 0g, Sugars 34g, Includes 33g Added Sugars), Protein 2g, Potassium 40mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 44mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.