Recipe: Chocolate Yule Log #BakingwithBetty

We have been working with Betty Crocker on this Yule Log recipe which is delicious, impressive - and dead easy!  Ours may not look perfect, but it has been devoured in just over 48 hours by small people!!  We recommend.


1 box Betty Crocker Devil's Food Cake
120ml vegetable oil
230ml water
3 medium free range eggs
150ml double cream
Little cocoa and/or icing sugar for dusting
1 tub Betty Crocker Chocolate Fudge Icing


1. Grease and line a baking tray/swiss roll tin.  Preheat oven to 180°C (160°C for fan assisted ovens) or Gas Mark 4.
2. Stir the cake mix, eggs, oil and water together in a large mixing bowl.
3. Whisk for 2-3 minutes until smooth and creamy.
4. Pour the batter into the prepared tray, and ensure it spreads evenly into corners etc.
5. Bake in the centre of the oven for 23-25 minutes, or until a knife or skewer inserted into the centre comes out clean.
6. Cool in the tin on a wire rack for a few minutes.
7. Place a slightly damp, clean tea towel on the work surface, with a sheet of greaseproof paper on top.  Lightly dust the paper with a mixture of cocoa and icing sugar.
8. While the cake is still warm, turn it out onto the greaseproof paper and carefully begin to roll the cake towards you along the longest edge.
9. Use the tea towel to continue rolling the cake towards you into a fairly tight spiral.  Place the rolled cake onto a cooling rack and allow it to cool completely.
10. Whip the cream until soft peaks form.
11. Carefully unroll the cake and spread the whipped cream evenly over the entire surface.
12. Re-roll the cake.  Then cut a large slice diagonally from one end of the cake and position it on one side to create the log effect.
13. Use a little of the fudge icing to stick to the extra slice to the side of the cake, then smooth the rest of the icing all over the cake.  Use a fork to make tree bark patterns on the surface of the icing.
14. Garnish with rosemary sprigs and sugared cranberries to finish the 'log' effect.

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