Buche de Noel (Yule Log Cake)

First preheat oven according to the directions for the cake (typically 350 F). Line a 10×15 jelly roll pan with wax/parchment paper.

In a large bowl, mix cake mix as per directions on the box and pour the batter into the prepared jelly roll pan. Bake according to the instructions on the box.

While this is baking, prepare frosting and filling. The instructions are the same for the frosting and the filling. For the filling, in a medium sized bowl mix one box of pudding mix with milk until thick then fold in Cool Whip. Keep in refrigerator until ready for use.

Do the same in a separate bowl and prepare the frosting. Mix pudding mix with milk until thick then fold in Cool Whip. Keep in refrigerator until ready for use.

When cake is done baking, remove it from the oven and let it cool for 5-10 minutes. Once cool, invert the cake out of the pan onto a tea towel that has been dusted with powdered sugar. Starting from a short end, roll it up into a log (towel and all). Put the log on a tray and set it in the refrigerator or freezer for about 30 minutes.

Once cake is cooled completely, unroll it, remove the towel, and spread on the filling. Slowly roll it back up. Use a star tipped piping bag filled with the other bowl of pudding mixture and frost the outside piping down the length of the log in straight lines. This gives the ‘tree’ look of the yule log.

Dust with powdered sugar for snow effect.