This is an amazing yule log! Faster than it looks to make. The mocha cream filling is incredible and definatey use the cake recipe as written. I substituted this Mocha buttercream frosting which is incredible! 1/2 c butter-softened, 1 c powdered sugar, cream. add 4 tsp high quality cocoa powder, 2/3 tsp vanilla, 2/3 tsp good strong coffee. Beat till soft and fluffy. (I know, wierd amounts, but I reduced an existing recipe.) This amount is perfect for frosting the cake and not too sweet. Merry Christmas!
I zested 1 orange and used its juice and water to make the 3/4 c for the cranberry sauce, 10 min cooking is fine. After cooking just place pan in sink filled with 3" cold water- it will cool very quickly that way and thicken. To the cake mixture, decreased butter to 2/3 c, 2 eggs, and used quick oats(didn't have rolled), only 1/2 c br sugar, 2 t. cinnamon, no ginger. Then use the butter wrapper to press down the dough mixture into the pan (it won't stick) and use wrapper again to press the remaining dough into flat pieces to place over the cranberry mixture. 35 min was perfect in my oven. Cool completely and it will cut beautifully. Great fall dessert.
Good flavor. But don't bake it 40 min in a 9x13! Probably more like 30 mins and if using a dark pan, set oven to 325.