Pastry-Chef Yodels

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

In the bowl of a mixer, combine all cake ingredients. Mix until combined. Line an 11x17-inch (28x44-cm) baking pan or two 9x13-inch (23x33-cm) roasting pans with Gefen Parchment Paper. Pour batter into pan or pans and bake for 45 minutes or until toothpick inserted in the center of the cake comes out clean.

Allow cake to cool, then freeze for one to two hours until partially frozen.

Cut the cake using your one and a half-inch (3 and 3/4-cm) cutter. Try to cut as close to each other as possible so that you don’t lose too much cake.

Stand up each individual yodel in an upright position. Push the cannoli tube into the center of each yodel to hollow out a cavity for the cream.

Prepare a pastry bag with a tip (I used #10) and fill it with your beaten whipped cream. Fill each cavity with cream. Wipe off excess whip from the sides and freeze.

Place cookie dip in a double boiler or microwave to melt. Stick a fork or a dipping tool into the bottom of your frozen yodel and dip yodel to coat. Make sure sides are well coated. It’s not necessary to coat the bottom. Let excess chocolate drip off and place on parchment-lined cookie sheet. You can use another fork to remove the yodel from the dipping tool/fork. Drizzle yodels with melted chocolate.