Posts Tagged ‘chocolate buttercream frosting’

Season’s greetings!  Happy day 6 of the Twelve Days of Christmas.  Six lords a leaping.

For many years, I believed the Twelve Days of Christmas preceded Christmas.  It was only a few years ago that I learned the truth.  The “Twelve Days of Christmas” begins on December 25.  Here’s wishing you a wonderful few more days of the holiday season!

Christmas dome

Baking is one of my favorite things to do during the holidays.  On Christmas Eve this year, I finally made a Buche de Noel.  Baking one was always in the back of my mind.  It seemed like the perfect ending to a festive holiday meal.  I picked one up at Whole Foods earlier in December for a little dinner party we had.  It was delicious and didn’t look too terribly complicated.  Here is a gift for you – a recipe for a delicious and easy Buche de Noel.

Buche de Noel

Bûche de Noël by Betty Crocker


3 eggs

1 cup granulated sugar

1/3 cup water

1 teaspoon vanilla

3/4 cup Gold Medal® all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt


1 cup whipping cream

2 tablespoons granulated sugar

1 1/2 teaspoons instant coffee granules or crystals

Chocolate Buttercream Frosting

1/3 cup unsweetened baking cocoa

1/3 cup butter or margarine, softened

2 cups powdered sugar

1 1/2 teaspoons vanilla

1 to 2 tablespoons hot water

  1. Heat oven to 375°F. Line 15x10x1-inch pan with foil or waxed paper; grease with shortening or cooking spray. In small bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into large bowl; gradually beat in 1 cup granulated sugar. Beat in 1/3 cup water and the vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading batter to corners.
  2. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan; invert onto towel generously sprinkled with powdered sugar. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
  3. In chilled medium bowl, beat all filling ingredients on high speed until stiff. Unroll cake; remove towel. Spread filling over cake. Roll up cake.
  4. In medium bowl, beat cocoa and butter on low speed until thoroughly mixed. Beat in powdered sugar until mixed. Beat in vanilla and enough of the hot water until frosting is smooth and spreadable.
  5. For tree stump, cut off a 2-inch diagonal slice from one end of cake. Attach stump to one long side using 1 tablespoon frosting. Frost cake with remaining frosting. With tines of fork, make strokes in frosting to look like tree bark. Garnish with chocolate leaves, meringue mushrooms, and other decorations.

Makes 10 servings

And, now on to 2013…

Auld Lang Syne

Little trophy vase with sentiment


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