Friday, December 21, 2007

Chocolate Peppermint Log

4 Eggs separated
1/2 cup Sugar
1 tsp Vanilla
1/3 cup Sugar
1/3 cup Cocoa
1/2 cup Flour
1/2 tsp Baking powder
1/4 tsp Baking soda
1/8 tsp Salt
1/3 cup Water
Peppermint Filling ingredients:
1 (8oz) cream cheese
1 Tub cool whip
1/2 cup Sugar
1/4 cup Crushed peppermint candy
½ tsp peppermint extract
Red food coloring
Glaze ingredients:
2 tbl Butter
2 tbl Cocoa
2 tbl Water
1 cup Powered sugar
1/2 tsp Vanilla

Line jelly roll pan with foil; generously grease foil.
Beat egg whites until foamy;gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
Beat egg yolks with vanilla on high speed about 3 minutes, gradually add 1/3 cup sugar, beating 2 additional minutes. Combine dry ingredients;add to egg yolk mixture alternately with water. Fold chocolate mixture into egg whites.
Spread evenly in pan. Bake at 375 for 12-15 minutes or until top springs back. Immediately invert onto to towel sprinkled with powdered sugar. Carefully peel off foil. Roll cake in towel starting from narrow end;place on wire rack to cool. Prepare filling. Unroll cake;remove towel & spread with filling. Reroll cake. Prepare glaze & spread over the top & chill in fridge.
Beat cream cheese & cool whip together. Add crushed candy & sugar & beat until well mixed.
Melt 2 TB butter in small saucepan over low heat; add 2 TB cocoa & water,stirring constantly until mixture thickens. Do not boil. Remove from heat;cool slightly. Blend in powdered sugar & vanilla.


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