Chocolate Christmas Yule Log

Cake:

• 1 box Devil's Food Cake Mix ( Duncan Hines Moist Deluxe)
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 3 eggs

Filling and frosting:

• 3 (8-ounce) Philadelphia cream cheese
• 1 stick of butter, melted
• 3 cups powder sugar
• 1 teaspoon vanilla extract
• 1 cups Hershey chocolate, melted

Decoration:

• 1/2 cup raspberries
• mint leaves
• 1 tablespoon powder sugar, sprinkle

1. Preheat the oven to 350 degrees F. Line with parchment paper a oven baking tray, butter the paper and sprinkle with flour.
2. In a large bowl, stir the cake mix, water, oil, and eggs until smooth then bake cake for l2 to l5 minutes and cool.
3. Mix butter and cream cheese until smooth, then add the powdered sugar, vanilla extract until smooth and creamy, then split into 2 parts. 1 part keep white for cake filling then 2 part add melted chocolate to top log cake.
4. Spread white filling over the top of the cake to coat completely. Roll up the cake and then cover the outside of the cake with the chocolate frosting. Put in freezer for 10 minutes so frosting is a litter firmer and easier to work with.
5. Drag a fork along the length of the cake to form a bark design. Place your raspberry and mint leafs on top then dust with powder sugar and refrigerate and bring out when you are ready to serve and eat. Enjoy!
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