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Yule Log
Servings: Makes 10 servings

3 cups peppermint stick ice cream
1 (14-ounce) can sweetened condensed milk
2 (1-ounce) squares unsweetened chocolate, cut up
3 tablespoons water
1/2 teaspoon peppermint extract

Stir ice cream just until softened; spread over unrolled cake to
1/2 inch from edges. Reroll. Diagonally cut 4-inch piece from an
end. Place long roll on serving plate; place cut edge of piece
against side to resemble branch. Place in freezer while preparing

For frosting, in heavy saucepan, combine condensed milk and chocolate.
Cook and stir over medium heat until chocolate melts and mixture
thickens, about 6 to 8 minutes. Remove from heat; stir in 3
tablespoons water and peppermint extract. Cook, stirring rapidly,
until thickened again, 3 to 4 minutes. Cool 15 minutes or until
mixture thickens. Quickly frost cake; return to freezer for 5
minutes. With fork, score wavy lines in frosting. Freeze at least
2 hours. Remove from freezer 5 minutes before serving.

Cake Roll: Preheat oven to 350F. Well-grease and lightly flour
15x10-inch jellyroll pan; set aside. With mixer, beat 3 eggs and
1 teaspoon vanilla extract in large bowl 3 to 4 minutes or until
fluffy. Gradually beat in 1 cup sugar, about 2 tablespoons at a
time. With mixer at low speed, beat in 1/3 cup water. Add 1 cup
unsifted flour and 1/2 teaspoon baking powder; beat at low speed
just until combined. Spread batter evenly in the prepared pan. Bake
20 minutes or until cake springs back when lightly touched.
Immediately loosen edges from the pan; turn cake out onto a towel
sprinkled with powdered sugar. Roll up towel and cake, jelly-roll
style, starting from a long side. Cool on wire rack. Unroll cake
and remove towel.


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