Holiday mint log

1 Log

Ingredients

Quantity Ingredient
4 Eggs; separated
½ cup Sugar; plus...
⅓ cup Sugar; (divided)
1 teaspoon Vanilla extract
½ cup All-purpose flour
⅓ cup HERSHEY'S Cocoa
¼ teaspoon Baking powder
¼ teaspoon Baking soda
⅛ teaspoon Salt
⅓ cup Water
1 cup Cold whipping cream
2 tablespoons Powdered sugar
7 Drops green food color (if desired)
1 7-oz Cookies n' Mint Bar
¼ cup HERSHEY'S Chocolate Chips (Semi-Sweet)
1½ teaspoon Shortening
¼ cup Premier White Chips (HERSHEY'S)
1 teaspoon Shortening

Directions

HOLIDAY FILLING

CHOCOLATE DRIZZLE

WHITE DRIZZLE

Heat oven to 375øF. Line 15-½ x lO-½ x 1-inch jelly-roll pan with foil; generously grease foil. In large bowl, beat egg whites on high speed of electric mixer until soft peaks form; gradually add l/2 cup sugar, beating until stiff peaks form. In small bowl, beat egg yolks and vanilla on medium speed 3 minutes. Gradually add remaining ⅓ 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. Gradually fold chocolate mixture into beaten egg whites with rubber spatula until well blended. Spread batter evenly into 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 HOLIDAY MINT FILLING.

Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Drizzle with CHOCOLATE DRIZZLE and WHITE DRIZZLE. Refrigerate until just before serving. Cover; refrigerate leftover cake. lO to 12 servings.

HOLIDAY FILLING: In small mixer bowl, beat 1 cup (½ pt.) cold whipping cream, 2 tablespoons powdered sugar and 7 to 8 drops green food color, if desired, until stiff. Fold in one 7 oz. coarsely chopped HERSHEY'S Cookies n' Mint Chocolate Bar. (Do not use food processor to chop.)

CHOCOLATE DRIZZLE: In small microwave-safe bowl, place ¼ cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-½ teaspoons shortening.

Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH additional 20 seconds or just until chocolate is melted and mixture is smooth when stirred. WHITE DRIZZLE: In small microwave-safe bowl, place ¼ cup HERSHEY'S Premier White Chips and 1 teaspoon shortening. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH additional 10 seconds or just until chips are melted and mixture is smooth when stirred.

[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias]

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