This is a lovely and decadent chocolate cake roll with peppermint cream filling with a chocolate glaze on top.

Very pretty and impressive, but relatively easy to make.

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Name: Hershey's Chocolate Peppermint Roll
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 4 Eggs separated; 1/2 cup plus 1/3 cup Granulated Sugar divided; 1 teaspoon Vanilla Extract; 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; 1 cup (1/2 pint) Whipping Cream cold; 1/4 cup Powdered Sugar; 1/4 cup Peppermint Candy finely crushed or 1/2 teaspoon Mint Extract; a few drops Red Food Color (Optional); 2 Tablespoons Butter or Margarine; 2 Tablespoons Hershey's Cocoa; 2 Tablespoons Water; 1 cup Powdered Sugar; 1/2 teaspoon Vanilla Extract

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INGREDIENTS

4 Eggs ; separated
1/2 cup plus 1/3 cup Granulated Sugar ; divided
1 teaspoon Vanilla Extract
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
1 cup (1/2 pint) Whipping Cream ; cold
1/4 cup Powdered Sugar
1/4 cup Peppermint Candy ; finely crushed or 1/2 teaspoon Mint Extract
a few drops Red Food Color ; (Optional)
Chocolate Glaze
2 Tablespoons Butter or Margarine
2 Tablespoons Hershey's Cocoa
2 Tablespoons Water
1 cup Powdered Sugar
1/2 teaspoon Vanilla Extract

INSTRUCTIONS

Cake:

1. Heat oven to 375 degrees F. Line 15 1/2 x 10 1/2 x 1" jelly-roll pan with foil; generously grease foil.

2. Beat egg whites with electric mixer on high speed in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Set aside.

3. Beat egg yolks and vanilla with electric mixer on medium speed in medium bowl 3 minutes. Gradually add remaining 1/2 cup granulated sugar; continue beating 2 minutes. Stir together flour, cocoa, baking powder, baking soda and salt. With mixer on low speed, add flour mixture to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly in prepared pan.

4. Bake 12-15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean towl sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely.

5. Carefully unroll cake; remove towel. Spread cake with PEPPERMINT FILLING, reroll cake. Glaze with CHOCOLATE GLAZE. Refrigerate until just before serving. Cover; refrigerate leftover dessert.

Makes 10-12 servings

PEPPERMINT FILLING:

Beat whipping cream with electric mixer on medium speed in medium bowl until slightly thickened. Add powdered sugar and crushed peppermint candy or mint extract and food color, if desired; beat cream until stiff peaks form.

CHOCOLATE GLAZE:

Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened. Remove from heat and cool slightly. (Cool completely for thicker frosting.) Gradually beat in powdered sugar vanilla extract.

NOTES

Variation: Substitute COFFEE FILLING for PEPPERMINT FILLING. Combine 1 1/2 cups cold milk and 2 teaspoons powdered instant coffee in medium bowl; let stand 5 minutes. Add 1 package (4 serving size) instant vanilla pudding. Beat with electric mixer on lowest speed about 2 minutes or until well blended.

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Hershey's Chocolate Peppermint Roll

4 Eggs separated
1/2 cup plus 1/3 cup Granulated Sugar divided
1 teaspoon Vanilla Extract
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
1 cup (1/2 pint) Whipping Cream cold
1/4 cup Powdered Sugar
1/4 cup Peppermint Candy finely crushed or 1/2 teaspoon Mint Extract
a few drops Red Food Color (Optional)
 Chocolate Glaze
2 Tablespoons Butter or Margarine
2 Tablespoons Hershey's Cocoa
2 Tablespoons Water
1 cup Powdered Sugar
1/2 teaspoon Vanilla Extract

Cake:

1.  Heat oven to 375 degrees F.  Line 15 1/2 x 10 1/2 x 1" jelly-roll pan with foil; generously grease foil.

2.  Beat egg whites with electric mixer on high speed in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form.  Set aside.

3.  Beat egg yolks and vanilla with electric mixer on medium speed in  medium bowl 3 minutes.  Gradually add remaining 1/2 cup granulated sugar; continue beating 2 minutes.  Stir together flour, cocoa, baking powder, baking soda and salt.  With mixer on low speed, add flour mixture to egg yolk mixture alternately with water, beating just until batter is smooth.  Using rubber spatula, gradually fold beaten egg whites into chocolate mixture until well blended.  Spread batter evenly in prepared pan.

4.  Bake 12-15 minutes or until top springs back when touched lightly.  Immediately loosen cake from edges of pan; invert onto clean towl sprinkled with powdered sugar.  Carefully peel off foil.  Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely.

5.  Carefully unroll cake; remove towel.  Spread cake with PEPPERMINT FILLING, reroll cake.  Glaze with CHOCOLATE GLAZE.  Refrigerate until just before serving.  Cover; refrigerate leftover dessert.

Makes 10-12 servings

PEPPERMINT FILLING:

Beat whipping cream with electric mixer on medium speed in medium bowl until slightly thickened.  Add powdered sugar and crushed peppermint candy or mint extract and food color, if desired; beat cream until stiff peaks form.

CHOCOLATE GLAZE:

Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened.  Remove from heat and cool slightly.  (Cool completely for thicker frosting.)  Gradually beat in powdered sugar vanilla extract.

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Nutrition

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Serving Size: 1 Serving (102g)
Recipe Makes: 10 Servings

Calories: 338
Calories from Fat: 149 (44%)

Amt Per Serving		% DV

	Total Fat 16.6g	22 %
	Saturated Fat 7.8g	39 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 1.6g
Cholesterol 112mg		34 %
Sodium 86.9mg		3 %
Potassium 58.8mg		2 %
Total Carbohydrate 43.2g		13 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 40.8g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 338

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