Day 5 of 25 Recipes of Christmas: Jiffy Buche de Noel

I first made this recipe for my high school French club Christmas party. This is a traditional Christmas dish in France. Loosely translated, Buche de Noel is the Yule Log.

Jiffy Buche de Noel

4 eggs
3/4 cup sugar
1 teaspoon vanilla
3/4 cup packaged pancake mix
powdered sugar
2 tablespoons rum
CHOCOLATE FILLING:
1 small instant chocolate pudding mix
2 -1 1/4 oz. envelopes dessert topping mix (Dream Whip)
1 1/4 cups cold milk
1 tablespoon rum
1 teaspoon instant coffee

Place eggs and 1/2 tsp salt in blender. Cover; blend till frothy. Add sugar and vanilla; cover and blend about 30 seconds or till smooth. Add pancake mix; cover and blend 20 seconds or till combined. Spread batter in a greased and floured jelly roll pan. Bake in 400 degree oven for 8-10 minutes. Loosen sides; turn cake out onto towel sprinkled with powdered sugar. Sprinkle cake with rum. Starting with long side, roll up cake and towel. Cool thoroughly on wire. Unroll cake; spread with half the Chocolate Filling. Reroll cake. Diagonally cut a 4″ piece from cake roll. Place cut edge of piece against longer roll on platter. Frost with remaining Filling; score with fork tines to resemble bark. Trim with candied cherries, if desired. Chill.

To make Chocolate Frosting:
Combine ingredients. Beat at medium speed for 2-3 minutes or till fluffy.

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