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Home > Recipes > Chocolate and White Yule Log

Chocolate and White Yule Log Recipe

Chocolate and White Yule Log
  • Expert

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Cakes x Frostings x Expert x HERSHEY’S Premier White Chips x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 340 -
Calories from Fat 0 -
Total Fat 18g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 1/3 cup water
  • WHITE CREAM FILLING (recipe follows)
  • CHOCOLATE GLAZE (recipe follows)
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 4 eggs, separated and at room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup plus 1/3 cup sugar, divided


1. Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.

2. Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup sugar, a tablespoon at a time, beating on high speed of mixer until stiff peaks form.

3. Beat egg yolks and vanilla in medium bowl on high speed about 3 minutes; gradually add remaining 1/3 cup sugar. Continue beating 2 additional minutes or until mixture is thick and lemon-colored.

4. Stir together flour, cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gradually fold chocolate mixture into egg whites; spread batter evenly into prepared pan.

5. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert on clean linen towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel starting from narrow end; place on wire rack. Cool completely.

6. Prepare WHITE CREAM FILLING. Unroll cake; remove towel. Spread with filling; reroll cake. Spread CHOCOLATE GLAZE over top and sides. Cover; refrigerate until just before serving. Garnish with WHITE LEAVES and candied cherries, if desired. Cover; refrigerate leftover dessert. 10 to 12 servings.


1/2 teaspoon unflavored gelatin

1 tablespoon cold water

2/3 cup HERSHEY'S Premier White Chips

1/4 cup milk

1 teaspoon vanilla extract

1 cup (1/2 pt.) cold whipping cream

1. Sprinkle gelatin over cold water in small cup; let stand 1minute to soften. Place white chips and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds to 1 minute; stir after 30 seconds, until chips are melted and mixture is smooth when stirred. Add gelatin mixture and vanilla; stir until gelatin is dissolved. Cool to room temperature.

2. Beat whipping cream in small bowl until stiff; carefully fold into chip mixture. Refrigerate 10 minutes or until filling begins to set. About 2 cups filling.


2 tablespoons butter or margarine

2 tablespoons HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

2 tablespoons water

1 cup powdered sugar

1/2 teaspoon vanilla extract

1. Melt butter in small saucepan over low heat; add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil.

2. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating with whisk until smooth. About 2/3 cup.

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