Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, Domino granulated sugar, domino sugar, eat, Eggland's Best eggs, eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hershey's cocoa powder, Hershey’s semi-sweet chocolate chips, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Land O’ Lakes heavy whipping cream, Libby, McCormick spices, McCormick vanilla extract, Morton salt, Pam Cooking Spray, Pepperidge Farm, peppermint extract, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
My mother in law is a great baker. She really loves to go all out and make delicious treats for the holidays and anyone’s birthday. She is pretty famous for her ultra special, secret recipe of Hershey’s chocolate cake. It is rich, very chocolatey and totally delicious. I know, there are so many chocolate cakes out there, but hers is truly the best! Everyone always begs her to make it for their birthday and she gladly does.
Another thing that she makes often is a Yule log cake. It is so cool because it is a perfect chocolate cake wrapped so neatly and tightly with a chocolate filling. My gosh, it is beautiful to cut and looks so elegant. Now, I know the holidays are behind us and a Yule log really is not in season anymore, but I want to show you this amazing option! This is a log cake as well, but the filling is green and minty. It is such a refreshing treat. I absolutely love the combination of mint and chocolate, and if you do too, you are going to LOVE this easy to make and super impressive dessert. Give it a try and you will not be disappointed!
Photo and recipe courtesy of My Recipe Confessions.
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