Preparation
Heat
oven to 400 F. Line two 15 ½” x10 ½ “ x 1” jellyroll pans with
waxed paper. Coat with cooking spray. Combine cake mixes and 2 ½ cups
water. Divide batter between prepared pans. Bake 20 minutes
While still hot invert cakes separately onto tea
towels generously dusted with confectioner’s sugar. Roll each cake and
tea towel into a tight log lengthwise. Cool completely.
While cakes are cooling, stir together the next three
ingredients. Bring half-and-half to a boil; pour over chocolate mixture,
let stand 5 min. Whisk until
smooth; chill
Unroll cakes. Spread ¼ cup filling on each cake. Reroll, seal and chill
seam side down. Cut one cake in half and attach halves on each side of
whole cake. Use icing to hold. Frost all cakes with remaining icing. Use
tines of fork to score the surface to look like bark. Decorate end of log
with colored butter cream frosting if desired to give look of cut log. (
Optional )
Rich Chocolate Buche de
Noel - 