Christmas Yule Log Cake
1 box devil’s food chocolate cake mix
½ cup water
2 tbsp vegetable oil
baking spray with flour
1 container whipped vanilla frosting
1 container chocolate frosting, plus powdered sugar for decorating
Heat oven to 375°. Line bottom only of 15x10x1-inch jelly roll pan with foil or wax paper; spray with baking spray. In bowl, beat eggs on high speed for 5 minutes or until thick. Add cake mix, water and oil; beat on low speed 30 seconds, then medium speed for 1 minute. Pour 3½ cups batter into pan. Bake 14 to 16 minutes or until cake test done when toothpick inserted in center comes out clean. Run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with some powdered sugar; carefully remove foil or wax paper. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack for about an hour.
Unroll cake carefully, and remove towel. Spread filling evenly over cake, then roll back up. Place cooling rack on sheet of wax paper. Place cake roll on cooling rack and frost cake. Drag fork through frosting to look like log. Let stand 15 minutes. Transfer cake to serving platter. Store in refrigerator. Let stand at room temperature 30 minutes, and sprinkle with additional powdered sugar before serving.
2 tbsp active dry yeast
½ cup warm water (110° to 115°)
¼ cup plus 1 tsp sugar
2 ½ cups all-purpose flour, plus some for dusting
2 large eggs
2 tbsp unsalted butter at room temperature
½ tsp freshly grated nutmeg
2 tsp salt
3 cups vegetable oil, plus some for bowl
1 cup jam – strawberry, blueberry, raspberry or mixed additional sugar
In a medium bowl, combine yeast, warm water, and 1 tsp sugar. Set aside about 10 minutes.
Place flour in a large bowl. Make a well in the center and add eggs, yeast mixture, ¼ cup sugar, butter, nutmeg, and salt. Stir until sticky dough forms. On a floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger. Place in an oiled bowl and cover, then set in a warm place to rise until doubled (1-2 hours).
On a floured surface, roll dough to ¼ -inch thickness, then use a round cutter or glass to cut 20 rounds. Cover with plastic wrap and let rise 15 minutes.
In medium saucepan, heat oil until a deep-frying thermometer registers 375 degrees. Fry 4 rounds at a time in oil until golden. Turn donuts over and fry until golden on other side. Transfer to a paper-towel-lined baking sheet and roll in additional sugar while warm. Repeat with rest of dough. Fill a pastry bag with jam. Using a skewer, make a hole in the side of each donut and pipe 2-3 teaspoons of jam into donut. Repeat with remaining donuts.
Makes 30 doughnuts.