- 6 eggs
- 1 pkg. (2-layer size) red velvet cake mix
- 1/2 cup water
- 1/4 cup oil
- 2 pkgs. (3.4 oz. each) JELL-O Cheesecake Flavor Instant Pudding
- 1 1/4 cups cold milk
- 1 tub (8 oz.) Cool Whip Whipped Topping, divided
Place large sheet of waxed paper on clean kitchen towel, set aside. Spray 15X10X1-inch pan with cooking spray. Line with parchment or waxed paper, spray with additional cooking spray. Dust evenly with our. Beat eggs in large bowl with mixer on high speed for 5 min. (eggs should be frothy and lemon colored). Add cake mix, water and oil, beat on low speed for 30 sec., then beat on medium speed for 1 min. Pour 3-1/2 cups batter into pre- pared pan, spread to evenly cover bottom of pan. Gently tap filled pan on counter to remove any air bubbles. Spoon remaining batter into 6 paper-lined muffin cups.
Bake cake and cupcakes 15 min. or until toothpick inserted in center comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off parchment. Starting at one short side, roll up cake and towel together. Cool completely on wire rack. Meanwhile, transfer cupcakes to second wire rack, cool completely. Reserve cupcakes for another use. Beat pudding mixes and milk in medium bowl with whisk for 2 min. Stir in 1 cup COOL WHIP. Unroll cake, remove waxed paper and towel. Spread pudding mixture onto cake. Re-roll cake, wrap tightly in plastic wrap. Refrigerate 30 min. Mix cream cheese and sugar in medium bowl until blended. Stir in remaining COOL WHIP. Unwrap cake, place on platter. Frost with cream cheese mixture, roll cake back up. Sprinkle with coconut, refrigerate. 15 min. Preparation time: 40 min. Total time: 2 hrs., 40 min.
*Note: Photo is of similar red velvet cake, not yule log