Red Velvet Yule Log

Red Velvet Yule Log

Courtesy of Kraft Kitchens 20 Servings • 40 Min. Prep Time • 2 Hr. Cook Time
6 eggs
1 pkg. (2-layer size) red velvet cake mix
1/2 c. water
1/4 c. oil
2 pkg. (3.4 oz. each) JELL-O® Cheesecake Flavor Instant Pudding
1-1/4 c. cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 c. sugar
1/2 c. BAKER'S ANGEL FLAKE Coconut


1. HEAT oven to 350°F.

2. PLACE large sheet of waxed paper on clean kitchen towel; set aside. Spray 15x10x1-inch pan with cooking spray. Line with parchment or waxed paper;

spray with additional cooking spray. Dust evenly with flour.

3. BEAT eggs in large bowl with mixer on high speed 5 min. (Eggs should be frothy and lemon colored.) Add cake mix, water and oil; beat on low speed 30 sec., then beat on medium speed 1 min. Pour 3-1/2 cups batter into prepared pan; spread to evenly cover bottom of pan. Gently tap filled pan on counter to

remove any air bubbles. Spoon remaining batter into 6 paper-lined muffin cups.

4. BAKE cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan.

Carefully peel off parchment. Starting at one short side, roll up cake and towel together. Cool completely on wire rack. Meanwhile, transfer cupcakes to

second wire rack; cool completely. Reserve cupcakes for another use.

5. BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Unroll cake; remove waxed paper and towel. Spread pudding

mixture onto cake. Reroll cake; wrap tightly in plastic wrap. Refrigerate 30 min.

6. MIX cream cheese and sugar in medium bowl until blended. Stir in remaining COOL WHIP. Unwrap cake; place on platter. Frost with cream cheese mixture;

sprinkle with coconut. Refrigerate 15 min.