INGREDIENTS

INSTRUCTIONS

CHOCOLATE CAKE ROLL
Prepare Chocolate Cake Roll. Beat whipping cream in chilled large bowl with
electric mixer on high speed until stiff. Reserve 2 cups of the whipped
cream. Fold 1/2 cup of the candies into remaining whipped cream. Unroll
cake and remove towel. Spread cake with peppermint topping.
Cut cake lengthwise evenly into 6 strips. Roll up one of the stirps and
place it cut side up on a 10 inch serving plate. Coil remaining strips
tightly around center roll. Smooth top with spatula if necessary. Frost top
and side of torte with reserved whipped cream. Sprinkle remaining candies
over top of torte. Cover and refrigerate at least 2 hours before serving.
Cover and refrigerate any remaining torte.
12    servings.
Cake Roll:
Heat oven to 375. Line jelly roll pan, 15 1/2x10 1/2 x1 inch, with cooking
parchment paper, aluminum foil or waxed paper; grease aluminum foil or
waxed paper generously. Beat eggs in small bowl with electric mixer on high
speed about 5 minutes or until very thick and lemon colored. Pour eggs into
medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla
on low speed. Gradually add flour, cocoa, baking powder and salt, beating
just until batter is smooth. Pour into pan, spreading to corners.
Bake 12 to 15 minutes or until toothpick inserted incenter comes out clean.
Immediately loosen cake from edges of pan and invert onto towel generously
sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges
of cake if necessary. While hot, carefully roll cake and towel from narrow
end. Cool on wire rack at least 3 minutes.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #656 by
L979@aol.com on Jul 6, 1997

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