Ingredients:
1/4 cup powdered sugar
1 box angel food cake mix
1/2 cup cocoa powder, sifted
2 /2 cups chocolate chips, melted
1 12-oz. can evaporated milk
1 tsp almond extract
1 stick butter, room temperature
1 package cream cheese, room temperature
2 bars white chocolate, melted
Instructions:
Heat oven to 350*. Coat wax-paper lined 13" x 17" rimmed baking sheet with cooking spray. Place clean cotton kitchen towel on cooling rack. Dust with powdered sugar. Prepare angel food cake mix, according to package directions, adding cocoa powder.
Spread batter into prepared pan, bake 10 mins. or until done. Invert cake onto prepared towel, remove pan and paper. Carefully roll towel and warm cake together lengthwise, pressing gently to create long cylinder. Let cool completely.
In blender, puree dark chocolate, milk and extract 2 minutes or until thickened. Transfer to bowl, cover with plastic. Let stand 1 hour or until firm.
Using mixer on medium speed, beat butter and cream cheese for 2 minutes. Add white chocolate, beat for 3 minutes. Gently unroll cake, remove towel. Spread cream cheese filling over cake. Roll back into cylinder. Wrap in plastic, chill for 1 hour or until firm.
Trim ends off cake. At 45 degree angle, cut 3 inch piece from one end of cake. Place log on platter, seam side down. Attach cake piece to side of log using chocolate frosting. Coat cake with frosting. Using fork, make a bark design. Garnish as desired. Serves 12.
1/4 cup powdered sugar
1 box angel food cake mix
1/2 cup cocoa powder, sifted
2 /2 cups chocolate chips, melted
1 12-oz. can evaporated milk
1 tsp almond extract
1 stick butter, room temperature
1 package cream cheese, room temperature
2 bars white chocolate, melted
Instructions:
Heat oven to 350*. Coat wax-paper lined 13" x 17" rimmed baking sheet with cooking spray. Place clean cotton kitchen towel on cooling rack. Dust with powdered sugar. Prepare angel food cake mix, according to package directions, adding cocoa powder.
Spread batter into prepared pan, bake 10 mins. or until done. Invert cake onto prepared towel, remove pan and paper. Carefully roll towel and warm cake together lengthwise, pressing gently to create long cylinder. Let cool completely.
In blender, puree dark chocolate, milk and extract 2 minutes or until thickened. Transfer to bowl, cover with plastic. Let stand 1 hour or until firm.
Using mixer on medium speed, beat butter and cream cheese for 2 minutes. Add white chocolate, beat for 3 minutes. Gently unroll cake, remove towel. Spread cream cheese filling over cake. Roll back into cylinder. Wrap in plastic, chill for 1 hour or until firm.
Trim ends off cake. At 45 degree angle, cut 3 inch piece from one end of cake. Place log on platter, seam side down. Attach cake piece to side of log using chocolate frosting. Coat cake with frosting. Using fork, make a bark design. Garnish as desired. Serves 12.
