| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Irish | Cakes, Holiday, Ethnic, Chocolate, Jellyroll | 10 | Servings |
INGREDIENTS
| 3/4 | c | Sifted cake flour |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 5 | Eggs | |
| 3/4 | c | Sugar |
| 2 | tb | Sugar |
| 2 1/2 | Unsweetened chocolate | |
| 1/4 | c | Cold water |
| 1/4 | ts | Soda |
| 1 | c | Confectioners sugar |
| 1 | pk | Dream Whip |
| 1/2 | c | Milk; cold |
| 1/2 | ts | Mint or peppermint flavoring |
| 2 | ds | Green food coloring |
INSTRUCTIONS
FROSTING Sift flour, baking powder and salt together. Beat eggs until thick and light; beat in 3/4 cup sugar gradually. Add flour mixture all at once; blend gently. Melt chocolate; stir in the water, soda and the remaining sugar until smooth. Add to the batter quickly. Pour into greased waxed paper-lined 15x10" jelly roll pan. Bake for 18 to 20 minutes at 350~. Invert the cake on a towel sprinkled with confectioners sugar; remove paper. Trim cake edges. Roll towel and cake; cool for 30 minutes. Beat Dream Whip with milk and mint flavoring until stiff peaks form; beat in food coloring. Unroll cake, discarding towel. Spread cake with Dream Whip. Roll cake again; frost with Dream Whip. Chill until ready to serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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