Difference between revisions of "Hershey's Chocolate Peppermint Log"
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* [[chocolate]] GLAZE (recipe follows) | * [[chocolate]] GLAZE (recipe follows) | ||
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# Heat oven to 375 °F.<br /> | # Heat oven to 375 °F.<br /> | ||
# Beat [[egg]] whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup [[Granulated sugar|Sugar]], <br /> | # Beat [[egg]] whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup [[Granulated sugar|Sugar]], <br /> | ||
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[[Category:Thanksgiving Pies and Desserts]] | [[Category:Thanksgiving Pies and Desserts]] | ||
[[Category:Holiday Recipes]] | [[Category:Holiday Recipes]] | ||
| − | [[Category:Dessert | + | [[Category:Dessert Recipes]] |
[[Category:Dessert Recipes]] | [[Category:Dessert Recipes]] | ||
[[Category:Mint Recipes]] | [[Category:Mint Recipes]] | ||
Latest revision as of 15:54, 11 July 2012
Ingredients
- 4 eggs, separated
- 1/2 cup Sugar
- 1 tsp vanilla extract
- 1/3 cup Sugar
- 1/3 cup HERSHEY'S cocoa
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup water
- 2 tbsp butter or margarine
- 2 tbsp HERSHEY'S cocoa
- 2 tbsp water
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- PEPPERMINT FILLING (recipe follows)
- chocolate GLAZE (recipe follows)
Procedures
- Heat oven to 375 °F.
- 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 alternately
- 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 foil.
- 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 leftover dessert.
PEPPERMINT FILLING
- Beat 1 cup (1/2 pt.) cold whipping cream in medium bowl until slightly thickened.
- Add 1/4 cup powdered sugar 1/4 cup finely crushed hard peppermint candy or 1/2 teaspoon mint extract and a few drops red food color, if desired; beat until stiff.
chocolate GLAZE
- 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 slightly.
- Gradually add powdered sugar and vanilla, beating until smooth.
- About 3/4 cup glaze.
