Log Roll Recipe

LOG ROLL
Ingredients:

• 1 cake mix

• 2 condense milk cans

• 1 bag of chocolate chips

• Half stick of butter

• Confectioners’ sugar

Preparation
Mix the ingredients for cake mix  use wax paper and butter spray for a big oven pan the idea is to get a very thin layer of cake  don’t forget the wax paper and butter ids the key in here .
Bake in 350 oven  once is done barely color or no color at all just be sure with a toothpick that is done You take it out and roll it on a wet cloth let it cool.
Grab the 2 cans of condense milk and cook them in microwave 3 to 5 minutes at the time look it doesn’t bubble over until is creamy and takes a light brown color you can add some vanilla essence if you like now very easy on your already cool cake layer spread it all over and roll it very carefully and not too tight, you can either take the paper of before you start rolling it or at the same time you do this I prefer the latter.
Now let it cool in refrigerator for at least 20 minutes while you melt your chocolate chips with 1/3 cup of milk, butter and the sugar to give consistency (let it set).
Now you can use the frosting u made on the roll you can cut a little piece of both ends to make the branches I add some peanuts to make it look like gribble put it back in refrigerator and after 15 minutes or so get it out and with a fork scrape the log to make it look like bark .

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Apricot Nectar Cake with my new mold!

Hubby ask for this cake for his birthday after researching a lot i gave this one a try i got very lucky everyone seem to like it !

Ingredients

For the cake

• 1 (18.25 ounce) package moist yellow cake mix

• 4 eggs
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 3/4 cup apricot nectar
• 1/4 cup apricot brandy

For the icing

• 3 tablespoons apricot nectar
• 3 tablespoons white sugar
• 2 tablespoons butter

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
2. In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
3. Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
4. To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.

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