Chocolate Yule Log

This is a Chocolate Yule Log recipe, which is served during Christmas time. The cake resembles a log shape, hence its other name, "Chocolate Log." But "chocolate log" may be interpreted wrong haha, I prefer "Yule Log." This cake is super fun to make, decorate and eat with the whole family! Yule Logs are generally made from a chocolate spongecake and are then filled and frosted. (To get the ridges on top, uou can use a fork!) The recipe I attached is from Betty Crocker, and it is so easy to do!

Ingredients:

(Cake)

3 eggs

1 3/4 cups Betty Crocker SuperMoist devil's food cake mix (from 18.25-oz. box)

1/3 cup water

2 tablespoons vegetable oil

1 tablespoon powdered sugar

(Rich Chocolate Frosting)

1/2 cup whipping cream

1 cup semi-sweet chocolate chips (6 oz)

1 tablespoon corn syrup

1/4 teaspoon vanilla

(Filling)

1 container (12 oz) Betty Crocker whipped vanilla frosting

Directions:

1. Preheat oven to 350 degrees F. Line bottom of 15x10x1-inch pan with parchment paper (that works best), or you could use waxed paper or foil. Spray with baking spray and then dust with flour.
2. In a large bowl, beat the eggs with an electric mixer on high speed for about 5 minutes, or until thick and lemon colored. Add cake mix, water and oil; beat on low speed for 30 seconds, then on medium speed for 1 minute, scraping the bowl occasionally. Pour into pan.
3. Bake 11-14 minutes, or until cake springs back when lightly touched in center. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled generously with powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour.
4. Meanwhile, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand 3 minutes. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 minutes, until spreading consistency.
5. Unroll cake carefully and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to resemble log. Add snow caps or m&ms or sprinkles for decoration too! Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.