ORIGIN OF RED VELVET CAKE RECIPES

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RED VELVET YULE LOG - MY FOOD AND FAMILY RECIPES



Red Velvet Yule Log - My Food and Family Recipes image

Discover a new way to yule log with this Red Velvet Yule Log recipe. Roll up cheesecake-flavor pudding in a red velvet sponge cake, then top it with COOL WHIP and coconut. This Red Velvet Yule Log is the perfect addition to any holiday dessert spread.

Provided by My Food and Family

Total Time 2 hours 40 minutes

Prep Time 40 minutes

Cook Time 2 hours

Yield 20 servings

Number Of Ingredients 10

6 eggs
1 pkg. (2-layer size) red velvet cake mix
1/2 cup water
1/4 cup oil
2 pkg. (3.4 oz. each) JELL-O Cheesecake Flavor Instant Pudding
1-1/4 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 cup BAKER'S ANGEL FLAKE Coconut

Steps:

  • Heat oven to 350°F.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 270, FatContent 12 g, SaturatedFatContent 7 g, TransFatContent 0 g, CholesterolContent 70 mg, SodiumContent 400 mg, CarbohydrateContent 0 g, FiberContent 0.7555 g, SugarContent 0 g, ProteinContent 4 g

THE HISTORY OF RED VELVET CAKE | SCRUMPTIOUS BITES
Dutch-processed cocoa, a refined, less bitter version of natural cocoa, became scarce during rationing, leading cooks to utilize other cocoa blends that reddened when mixed with buttermilk. Recipe tinkering continued, until, in 1943, Irma Rombauer’s classic cookbook The Joy of Cooking introduced America to a dish called red velvet cake.
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