Yule and the Winter Solstice go hand in hand with each generation changing the celebration of the season just a tad. Dating to the 6th or 7th century a Yule log was a large and very hard log which was burned in the hearth as a part of traditional Yule celebrations in several European cultures.
This recipe is a tasty example of one of the many changes.
Ingredients
Cake:
1 pre-made chocolate jelly roll cake
Filling and frosting:
1 (16-ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
Cocoa powder, for dusting
Forest Mushrooms:
10 miniature marshmallows
10 chocolate kiss candies, unwrapped
1/4 cup confectioners' sugar
Special Equipment: 10 toothpicks
Cake:
1 pre-made chocolate jelly roll cake
Filling and frosting:
1 (16-ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
Cocoa powder, for dusting
Forest Mushrooms:
10 miniature marshmallows
10 chocolate kiss candies, unwrapped
1/4 cup confectioners' sugar
Special Equipment: 10 toothpicks
Directions
Lay cake on a clean work surface. Mix the whipped topping and vanilla extract together until combined. Spread white frosting over the top of the cake to coat completely. Roll up the cake, jelly-roll style, and then cover the outside of the cake with the frosting. Drag a fork along the length of the cake to form a bark design. Dust with cocoa powder and refrigerate.
For the forest mushrooms, insert 1 toothpick through each marshmallow and then into the flat side of the chocolate kiss to form "mushroom." Group chocolate mushrooms along cake by inserting toothpicks into surface of cake, at intervals to resemble growths of forest mushrooms. Dust chocolate kiss candies with confectioners' sugar. Slice and serve.
Read more at: http://www.foodnetwork.com/recipes/sandra-lee/chocolate-yule-log-recipe/index.html?oc=linkback