Mocha Almond Fudge Yule Log

Mocha Almond Fudge Yule Log

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Get free coupons + email updates! This cake isn't hard to roll so it's surprisingly easy to make. The first 12 ingredients are for the cake, the next 7 ingredients are for the filling and the last 4 ingredients are for the icing. Grease a jelly roll pan (15 1/2 by 10 1/2 by 1 inch) or a cookie sheet with rims. Cover the pan and rims with aluminum foil then grease and flour the foil. Sift the first 5 (dry) ingredients and set aside. Mix together the milk, vinegar and vanilla and set aside. Mix the egg replacer with the 2 T of water with a fork until no lumps remain and it's frothy and then set aside. Using an electric mixer, whip the 4 oz. buttery stick on low speed for about a minute. On medium speed, gradually add the sugar and whip until fluffy for about 2 minutes. Gradually mix in the egg replacer mixture. Alternate adding the dry and wet ingredients, scraping down the sides and until the dry ingredients are just absorbed. Without delay, spread the batter in the foiled pan (it will be a thin layer) and bake until a cake tester or toothpick comes out clean, about 10 minutes. Make the filling: using an electric mixer at medium speed, mix 4 oz of Earth Balance Buttery Stick and almond butter. Add the almond extract, salt, cinnamon and powdered sugar and mix until well-combined. Add soy milk to thin the filling for spreading. Make the icing: melt the chocolate and 1 T of Earth Balance Buttery Stick. Stir in the soy milk and instant coffee. The icing will be liquidy. Once cooled, stir in 1/4 cup of sifted powdered sugar. Let sit in fridge or on counter until thick enough to spread or drizzle on cake. When the cake is done baking, remove from pan, still in foil, and place on a wire rack to cool.

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