Chocolate Peppermint Log

Title:
Chocolate Peppermint Log

Yield:
1 Servings

Categories:
Desserts,
Holidays




Ingredients:





          -----PAT DWIGANS -


          -FWDS07A-----


     4    Eggs; separated


   1/2 c  Sugar +


   1/3 c  Sugar


     1 ts Vanilla extract


   1/2 c  Flour


   1/3 c  Unsweetened cocoa


   1/4 ts Baking powder


   1/4 ts Baking soda


   1/8 ts Salt


   1/3 c  Water


          -----PEPPERMINT FILLING-----


     1 c  Whipping cream


   1/4 c  Powdered sugar


   1/4 c  Peppermint candy; crushed


   1/2 ts Peppermint extract


          Red food coloring





------------------------------CHOCOLATE
GLAZE------------------------------


     2 tb Margarine


     2 tb Unsweetened cocoa


     2 tb Water


     1 c  Powdered sugar


   1/2 ts Vanilla





 Preheat oven to 375~; line a 15x10" jelly-roll pan with aluminum foil,


 extending foil 1" over ends of pan. Generously grease foil. Mix egg whites


 on high speed to soft peaks. Gradually beat in 1/2 cup sugar, beating until


 stiff but not dry. In small mixter bowl on medium speed, beat egg yolks and


 vanilla 3 minutes, gradually beat in remaining 1/3 cup sugar. Beat 2 more


 minutes. Combine flour, cocoa, baking powder and soda and salt and add


 alternately with water to egg yolk mixture, just until smooth. Gradually


 fold in chocolate mixture into egg whites. Spread evenly into prepared pan.


 Bake 12 minutes or until top springs back when lightly touched. Immediately


 turn cake onto towel generously sprinkled with confectioners sugar. Peel


 off foil; beginning at narow end, rull up cake with towel, jelly-roll


 fashion. Cool thoroughly. Unroll cake remove towel; spread with peppermint


 filling and top with chocolate glaze.


 


 PEPPERMINT FILLING: In small mixer bowl beat whipping cream to soft peaks.


 Add powdered sugar, crushed hard peppermint candies or peppermint extract


 and red food coloring, if desired. Beat until stiff.


 


 CHOCOLATE GLAZE: In small saucepan over low heat, melt margarine; add


 unsweetened cocoa and water, stirring until smooth. Do not boil. Remove


 from heat, beat in powdered sugar and vanilla until smooth. Cool. Makes


 about 1/2 cup.


 


 Meal Master Format by Patti - VDRJ67A.


 Posted to MC-Recipe Digest V1 #1005 by Nancy Berry 
on


 Jan 12, 1998