Log Cake (Bûche de Nőel)

Log cake 2

Log Cake (Bûche de Nőel)

Yield: serves up to 15 guests

Children will love decorating this festive log cake. It’s sure to become a cherished tradition in your home.

4 whole eggs

1 cup sour cream

1/2 cup vegetable oil

1/2 cup water or coffee

1 small package instant chocolate pudding mix

1 boxed chocolate cake mix

2 ounces semi-sweet chocolate, melted

1 recipe Chocolate Frosting (recipe follows)

Candies or rolled fondant (available at craft stores) for decorating

Powdered sugar

1. Preheat oven to 350°. Grease and flour 3, 1-pound coffee cans.

2. In a mixer bowl, beat together eggs, sour cream, vegetable oil, and water. Add pudding mix and cake mix and beat 1 minute, scraping the bowl as needed. With mixer running, slowly pour in melted chocolate; beat 1 minute longer.

3. Divide batter evenly between prepared pans and bake 45 minutes or until a toothpick comes out clean from the center.

4. Let cakes cool 30 minutes in the pans. To loosen cakes from cans, run a long thin knife between the cake and the can. Then carefully dump out the cakes. Cool cakes completely before decorating.

5. Place two of the cakes together on a platter, “glueing” the ends together with a little frosting to form a log. Cut remaining cake in half diagonally. Use frosting to “glue” each half to the sides of the log. Frost the entire cake, including the round ends. Use the tines of a fork to make bark-like markings on the sides and ends of the cake, giving it the look of a wooden log. Decorate with candies or fondant and dust with powdered sugar.