By Impera_Magna on March 30, 2005
Photo by ccincalif
Photo by ccincalif
"I cut this recipe out of the December 1973 (the month my DS was born) issue of McCall's magazine. If you're a chocolate lover and love to impress people with your artistry, this is the recipe for you! A lot of directions but don't be intimidated, it's actually quite easy. And my kids LOVE it! (Cooking time does not include chilling times.) EDITED TO ADD: After seeing all these lovely photos, I feel like my more simple version looks "under dressed"... I sprinkle powdered sugar over the un-iced "log" and serve whipped cream on the side of each slice."
Serving Size: 1 (92 g)
Servings Per Recipe: 10
"I have been using this recipe from the McCall's Cooking School magazine cookbook since 1974. I make it every Christmas and it has become such a tradition that my nieces and nephews and daughters-in-law now include it in their holiday menus. Through the years I have collected decorations for the cake like little saws, little Christmas trees, holly leaves and berries and of course, a little 'logger'. My family usually can't wait to see it. The nice thing about this recipe is that I make it 2 days in advance of the big meal and then all I have to do is decorate and slice. MMMMMMMM! Goood! djointex ( a devoted McCall's cookbook fan)"
"I cut this recipe out of McCalls in December 1973 and have made it almost every year since. It is now a holiday tradition. My family prefers it without the coffee, but either way it is a treat."
"Have been making this for years and it is a family favorite! I drag fork times along the length of the log to look like the real thing, then "dust" with chocolate sprinkles. Make it--you will not be disappointed."
"Fun to make. It light and airy great for after a big meal. I added Recipe #155207. Merry Christmas."
"This cake was delicious. Followed exactly. Cake is very, very fragile, so treat it gently. Don't worry about using too much sugar on the towel, as it all absorbs. Plan to make this (including adding the filling) the day before because you need to chill it. The flavors absorb much better and the sugar in the filling gets less grainy the longer you leave it. It looks VERY cool after it's left for a few hours to chill. Like a young tree with cracks in the bark. If you want to add branches, you will need to use frosting to blend them together. I used meringue mushrooms with it and the whole thing was adorable! Quite a bit of work, but a very special treat."
"I also have the original recipe from the McCall's December 1973 issue. It is a little dogeared but luckily I had made copies a few years ago. I have made it every Christmas since1973!! I even made it the Christmas of 1982 when my 4th child was born on December 22nd that year. It is a Christmas tradition. Everyone loves it. It is a classic. I trim with red maraschino cherries down the center (about 5 or 6 cut in half to lay flat) with a small curved sliver of the green candied cherries (to look like a leaf) on each side of each cherry. Just before serving I sprinkle with con- fectioners sugar to look like light snow on the log. It makes a beautiful presentation."
"Super fast and easy-I make a few of these each Christmas season."
"fabulous gluten free cake with nice spring yet strong enough to hold up to the filling and icing, great flavor and precise instructions! Thank you!"
"I have made this for 25 years and lost my original page from the McCall's cooking school cookbook during remodeling. I am thrilled to have it again as it is a family favorite."
"I love this recipe. I have the original clipping and I make it almost every year for one party or another. It's always impressive and always yummy. I would not change a thing. Just sprinkle with confectioner sugar right before serving or it will soak in and not show up. This recipe is a keeper."