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Lincoln Log Cake

rpic_20170627200457_lg

Prep Time: 2 Hours 30 Minutes

Total Time: 2 Hours 45 Minutes

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Ingredients

  • 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/4 C. cocoa powder
  • 1/4 tsp. salt
  • 4 egg yolks (reserve whites)
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract

Filling:

  • 1 – 8 oz. package cream cheese, softened
  • 1 – 8 oz. package frozen whipped topping, thawed
  • 3 C. powdered sugar
  • 2 Tbsp. Clabber Girl® Corn Starch
  • 1/2 C. cocoa powder dash salt

Directions

  1. Preheat oven to 375°F; grease and flour a 15 x 10-inch pan; set aside.
  2. In a medium bowl, combine flour, baking powder, cocoa and salt. In a separate bowl, beat egg yolks and vanilla until thick and lemon colored; whisk in the 1/3 C. of sugar. In a small bowl, beat egg whites to soft peaks. Gradually add 1/2 C. of sugar and beat to form stiff peaks; Fold egg white mixture into egg yolk mixture, then add the flour mixture and gently combine.
  3. Pour into prepared pan and bake at 375°F. for 12 to 15 minutes, or a toothpick inserted in the center comes out clean. Immediately remove from pan turn cake onto a kitchen towel sprinkled with powdered sugar and roll cake up in towel. Let cool. Meanwhile, prepare filling. In a medium bowl, whip together the cream cheese and powdered sugar.
  4. Add whipped topping and mix well. Add cornstarch, cocoa and salt; blend until combined. Unroll cooled cake and spread with filling mixture. Carefully re-roll the cake without the towel, gently pressing just enough to roll without thinning the filling out.
  5. Garnish with powdered sugar.

Lincoln Log Cake

rpic_20170627200457_lg

Prep Time: 2 Hours 30 Minutes

Total Time: 2 Hours 45 Minutes

Ingredients

  • 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/4 C. cocoa powder
  • 1/4 tsp. salt
  • 4 egg yolks (reserve whites)
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract

Filling:

  • 1 – 8 oz. package cream cheese, softened
  • 1 – 8 oz. package frozen whipped topping, thawed
  • 3 C. powdered sugar
  • 2 Tbsp. Clabber Girl® Corn Starch
  • 1/2 C. cocoa powder dash salt

Directions

  1. Preheat oven to 375°F; grease and flour a 15 x 10-inch pan; set aside.
  2. In a medium bowl, combine flour, baking powder, cocoa and salt. In a separate bowl, beat egg yolks and vanilla until thick and lemon colored; whisk in the 1/3 C. of sugar. In a small bowl, beat egg whites to soft peaks. Gradually add 1/2 C. of sugar and beat to form stiff peaks; Fold egg white mixture into egg yolk mixture, then add the flour mixture and gently combine.
  3. Pour into prepared pan and bake at 375°F. for 12 to 15 minutes, or a toothpick inserted in the center comes out clean. Immediately remove from pan turn cake onto a kitchen towel sprinkled with powdered sugar and roll cake up in towel. Let cool. Meanwhile, prepare filling. In a medium bowl, whip together the cream cheese and powdered sugar.
  4. Add whipped topping and mix well. Add cornstarch, cocoa and salt; blend until combined. Unroll cooled cake and spread with filling mixture. Carefully re-roll the cake without the towel, gently pressing just enough to roll without thinning the filling out.
  5. Garnish with powdered sugar.

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