| 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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