Buche de Noel

The Buche de Noel or Yule Log is a traditional French Christmas dessert. This recipe comes from The Spirit of Christmas, Book Seventeen.

4 eggs
1/2 c water
1 (18.25 or 18.5 oz) pkg Swiss chocolate, devil's food or fudge cake mix
2-4 T cocoa +
1 tub (10-12 oz) cranberry-orange crushed fruit
3/4 c cranberry juice
2 T powdered sugar
1 1/2 T cornstarch
4-5 T creme de cassis or framboise liqueur (or substitute cranberry juice)
2 c whipping cream

First make the chocolate cake rolls

Coat 2 (15 x 10 in) jellyroll pans with cooking spray; line with wax paper, and coat with cooking spray. Set aside. Beat eggs 5 min in lrg mixing bowl at med-high speed with electric mixer. Add water, beating at low speed to blend. Gradually add cake mix, beating at low speed until moistened. Beat at med-high speed 2 min. Divide batter in half and spread evenly into prepared pans (layers will be thin). Bake each cake at 350 on middle rack in separate ovens for 13 min or until cake springs back when lightly touched (if you don't have a double oven, set one aside). Sift 1-2 T cocoa in a 15 x 10 in rectangle on a dishtowel; repeat with second towel. When cakes are done, immediately loosen from sides of pans, and turn each out onto a prepared towel. Peel off wax paper. Starting at narrow end, roll up each cake and towel together; place cakes, seam side down, on wire racks. Cool completely.

Assembling the cake

Combine crushed fruit, juice, sugar and cornstarch in food processor; process until smooth, scraping down sides occasionally. Pour mixture into a small saucepan; bring to boil over med heat, stirring constantly. Boil 1 min, stirring. Stir in 2 T liqueur; cool. Beat whipping cream at med-high speed until soft peaks form. Fold in 2/3 c cranberry mixture; cover and refrigerate remaining cranberry mixture to use as a garnish. Unroll cake rolls; brush each lightly with remaining 2-3 T liqueur. Spread half of whipped cream mixture over each cake. Reroll cakes without towels; place seam side down on baking sheet. Cover and freeze at least 1 hour up to 3 months. Dust cakes with cocoa, and cut into 1-2 in slices. Spoon remaining cranberry mixture evenly onto dessert plates. Top each with a cake slice.

Yield: each cake serves 6