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Bûche de Noël

Cooking spray
1 package chocolate cake mix
Water, vegetable oil and eggs as called for in package directions
2 cartons Edy's® Limited Edition Eggnog Fun Flavor Frozen Dairy Dessert
1 pint heavy cream, whipped to soft peaks
Cocoa for dusting


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Heat oven to 350°F. Spray bottom of a 14 x 10-inch jelly roll pan with cooking spray; line pan with parchment or waxed paper, leaving paper overhanging on 2 sides. Mix cake batter according to package directions. Spread batter in pan in thin, even layer. Bake 15 minutes or until toothpick inserted in center comes out clean; cool completely. Remove cake from pan and place on work surface, paper side down. Form ice cream into log across center of cake, lengthwise. Use paper to roll cake over ice cream to enclose it completely; peel off paper and place cake roll on baking sheet, seam side down. (Don’t worry if there are cracks in cake; they will be covered by whipped cream.) Freeze at least 4 hours or until firm. Trim ends of cake roll on an angle. Frost completely with whipped cream; dust lightly with cocoa. Cut into slices to serve.

Makes 12 servings

Tip: Finished bûche de noël will keep, frozen, up to 2 days.




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