From Our Kitchens: A savory alternative to yule logs

Every family has a special recipe handed down on a stained, type-written index card or scrawled on a loose piece of paper and only pulled out of the family recipe box a couple times a year. Of course, making it more than once or twice a season would ruin the novelty. There are just certain recipes that you only ever associate with these treasured family gatherings, holidays and celebrations. 

For my family, that recipe is Happy Cake, but don’t be fooled by the name — it is not a sweet treat covered in whipped frosting. No, Happy Cake is a cheese log. We don’t actually know the original name of this savory, paprika-coated spread, but when my brother developed an affinity for it at the ripe age of 2, he said it made him “happy” and deemed it cake — a name that’s stood the test of time and made an appearance at almost every Christmas gathering since.

Like most recipes that came from the ‘60s and ‘70s (a time remembered for its pistachio Watergate cake and jello craze), Happy Cake looks a little suspicious on paper. Velveeta? Kraft cheese singles? Those are two processed, unhealthy ingredients I never have in my grocery cart… except to make this family staple.

The recipe most likely came from the back of a Kraft cheese package — some of the greatest recipes are masterpieces in simplicity — cut out by my grandmother and modified over the years by family. 

With Thanksgiving behind us, perhaps you have already started thinking about what to bring to Christmas dinner. So if this sounds like your kind of holiday dish, get out your mixer and prepare to make an absolute mess with the paprika. 

Happy Cake 

Ingredients

• 1 pound cream cheese
• ½ pound of Velveeta, chopped up into cubes
• ½ pound of Kraft American cheese, chopped up
• 1 cup pecans, finely chopped/ground
• 1 clove of minced garlic
• Roughly ½ cup of Paprika (more may be needed, depending on preference)

Directions

Beat together the cream cheese, chopped Velveeta at room temperature with a mixer. Beat in the chopped American cheese, pecans and garlic. Chill the mixture overnight. Roll the mixture into 1-½ inch wide logs of whatever length you choose. Pour your paprika into a baking pan and roll the cheese log in the paprika, thoroughly coating the outside. Wrap in plastic wrap and chill in the refrigerator or serve immediately.

Note: cut off pieces of plastic wrap ahead of time so you can easily grab one and wrap the log, trust me, your hands will look like a paprika crime scene by that point.