Red Velvet Yule Log
By Jell-O Kitchen
Prep
30-60 mins
Total
2 HRS 40 MIN
Servings
20 servings
Discover a new way to yule log with this Red Velvet Yule Log recipe. Roll up cheesecake-flavor pudding in a red velvet sponge cake, then top it with COOL WHIP and coconut. This Red Velvet Yule Log is the perfect addition to any holiday dessert spread.
Ingredients
6
eggs
1
pkg
(2-layer size) red velvet cake mix
1/2
cup
water
1/4
cup
oil
2
pkg
1-1/4
cups
cold milk
1
tub
1
pkg
1/4
cup
sugar
1/2
cup
Cheesecake Instant Pudding & Pie Filling...
Original Whipped Topping
Original Cream Cheese Spread
Sweetened Angel Flake Coconut
Instructions
Step 1
Heat oven to 350°F.
Step 2
Place large sheet of waxed paper on clean kitchen towel; set aside. Spray 15x10x1-inch pan with cooking spray. Line with parchment or waxed paper; spray with additional cooking spray. Dust evenly with flour.
Step 3
Beat eggs in large bowl with mixer on high speed 5 min. (Eggs should be frothy and lemon colored.) Add cake mix, water and oil; beat on low speed 30 sec., then beat on medium speed 1 min. Pour 3-1/2 cups batter into prepared pan; spread to evenly cover bottom of pan. Gently tap filled pan on counter to remove any air bubbles. Spoon remaining batter into 6 paper-lined muffin cups.
Step 4
Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off parchment. Starting at one short side, roll up cake and towel together. Cool completely on wire rack. Meanwhile, transfer cupcakes to second wire rack; cool completely. Reserve cupcakes for another use.
Step 5
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Unroll cake; remove waxed paper and towel. Spread pudding mixture onto cake. Reroll cake; wrap tightly in plastic wrap. Refrigerate 30 min.
Step 6
Mix cream cheese and sugar in medium bowl until blended. Stir in remaining COOL WHIP. Unwrap cake; place on platter. Frost with cream cheese mixture; sprinkle with coconut. Refrigerate 15 min.
