Well it’s finally here…the 12th day of our 12 Days of Treats and boy do I have a show stopper for you!
The thought of doing a traditional yule log or Bouche de Noel, is one I just don’t know if I’m up to the task for just yet. But I AM up for a cheat to make one and I’m down for some chocolate and peanut butter to make it that much better!
This dessert always gets oohs and ahhs and it might take a little more effort than your typical bundt cake but the smiles and sighs are worth it. Enjoy the stuffed yule-y bliss!
I hope you’ve enjoyed the 12 Days of Treats! Mrs. Kringle’s Kitchen doesn’t close when the holiday season ends. Make sure you subscribe to the YouTube channel to be notified when I’m baking up some holiday…and everyday…magic in the kitchen!
Ingredients
For the cake:
- Devil’s Food Chocolate Cake Mix (follow directions for cake- you’ll need oil, egg and water)
- 1-3 tbsp powdered sugar for sprinkling finished product
Chocolate Frosting:
- 1/2 cup (114g) butter, softened
- 1/2 cup (103g) shortening
- 1 tbsp vanilla extract
- 4 cups (480g) powdered sugar
- 4-8 tbsp (up to 119g) whipping cream (milk or water will work)
- 3/4 cup (65g) Valrhona Cocoa Powder
Peanut Butter Frosting:
- 1/2 cup (114g) butter, softened
- 1/2 cup (103g) shortening
- 1 tbsp vanilla
- 4 cups (480g) powdered sugar
- 2-6 tbsp (up to 79g) whipping cream (milk or water will work)
- 3/4 cup (194g) smooth peanut butter
Instructions
- Generously grease yule log pan
- with cooking spray.
- Mix cake mix according to directions on the box and pour into yule log pan. Follow the baking directions for the bundt cake for cooking time.
- When it comes out of the oven, allow to cool for 5 minutes then put a cookie sheet on the cake portion and using potholders, grab yule pan and sheet and quickly flip to invert cake to cookie sheet. Slightly tap cake pan to release cake. Allow to cool completely.
- While cakes are cooling, prepare frostings as instructed in the video.
- Use the final platter you want and place 2 sheets of wax paper on it and transfer cake to platter.
- Using a bread knife, slice cake in half then using long spatulas or food scraper, use them to life the top of the cake to the cookie sheet.
- Score and hollow cake to 1/2” depth and fill with peanut butter frosting making sure to get some on the edge to act as glue.
- Place top of log back on cake base and frost with chocolate frosting. Make wood grain design with knife and gently pull wax paper from under cake. Tap powdered sugar in mesh strainer over the top as snow.
