4 eggs, separated
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup sugar
1/2 cup all-purpose flour
1/3 cup Hershey's cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
Peppermint filling (recipe follows)
Chocolate Glaze (recipe follows)
Instructions:
Heat oven to 375 degrees F. Line 15 1/2 x 10 1/2 x 1 inch jelly roll pan with wax paper; generously grease wax paper.
BEAT egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes.
STIR together flour, cocoa, baking powder, baking soda, and salt; on low speed add to egg yolk mixture alternatively with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
BAKE 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off wax paper. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with CHOCOLATE GLAZE. Refrigerate until just before serving. Cover; refrigerate left over dessert.
PEPPERMINT FILLING
1 cup cold whipping cream
1/4 cup powdered sugar
1/2 teaspoon mint extract
red food coloring
Beat 1 cup cold whipping cream in medium bowl until slightly thickened. Add 1/4 cup powdered sugar, 1/2 teaspoon mint extract, and a few drops of red food coloring. Beat until stiff.
CHOCOLATE GLAZE (frosting)
2 Tablespoons butter or margarine
2 Tablespoons Hershey's cocoa
2 Tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract
Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool completely. Gradually add powdered sugar and vanilla, beating until smooth.
This is a wonderful dessert! It's a chocolate dessert but it is very light. Yummy! Everyone at work loved it. Unfortunately, I cannot find our camera transfer cable so I am unable to post the picture I took until I find that cable. I thought this dessert was to yummy not to share and will go great for a Christmas dessert!
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup sugar
1/2 cup all-purpose flour
1/3 cup Hershey's cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
Peppermint filling (recipe follows)
Chocolate Glaze (recipe follows)
Instructions:
Heat oven to 375 degrees F. Line 15 1/2 x 10 1/2 x 1 inch jelly roll pan with wax paper; generously grease wax paper.
BEAT egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes.
STIR together flour, cocoa, baking powder, baking soda, and salt; on low speed add to egg yolk mixture alternatively with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
BAKE 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off wax paper. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with CHOCOLATE GLAZE. Refrigerate until just before serving. Cover; refrigerate left over dessert.
PEPPERMINT FILLING
1 cup cold whipping cream
1/4 cup powdered sugar
1/2 teaspoon mint extract
red food coloring
Beat 1 cup cold whipping cream in medium bowl until slightly thickened. Add 1/4 cup powdered sugar, 1/2 teaspoon mint extract, and a few drops of red food coloring. Beat until stiff.
CHOCOLATE GLAZE (frosting)
2 Tablespoons butter or margarine
2 Tablespoons Hershey's cocoa
2 Tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract
Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool completely. Gradually add powdered sugar and vanilla, beating until smooth.
This is a wonderful dessert! It's a chocolate dessert but it is very light. Yummy! Everyone at work loved it. Unfortunately, I cannot find our camera transfer cable so I am unable to post the picture I took until I find that cable. I thought this dessert was to yummy not to share and will go great for a Christmas dessert!
1 comment:
Wow, this sounds good! It sounds like a lot of work too. :)
Post a Comment