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Ingredients:
1 c. cake flour or 3/4 c. all
purpose flour
1/4 c. cocoa (unsweetened)
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla
Filling:
1 c. heavy cream
1/4 c. powdered sugar
1/2 tsp. mint extract
10 drops green food coloring
Whipped to soft peaks.
Chocolate Glaze:
2 oz. unsweetened chocolate
3 tbsp. butter or margarine
1 c. powdered sugar
3/4 tsp. vanilla
Direction:
Heat oven to 375 degrees. Line
jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil
or waxed paper; grease. Stir together flour, cocoa, baking
powder, and salt; set aside. In small mixer bowl beat eggs
about 5 minutes or until very thick and lemon colored. Pour
eggs into large mixer bowl; gradually beat in granulated
sugar. On low speed, blend in water and vanilla. Gradually add
flour mixture, beating just until batter is smooth. Pour into
pan, spreading batter to corners. Bake 12 to 15 minutes (underbake
just a little) or until wooden toothpick inserted comes out
clean. Loosen cake from edges of pan; invert on towel
sprinkled with powdered sugar. (Use a sifter.) Carefully
remove foil; trim off stiff edges if necessary. While hot,
roll cake and towel from narrow end. A flour sack towel is
best for this. Cool on wire rack. Unroll cake; remove towel.
Spread whipped mint filling over cake. Roll up. Chocolate
Glaze: Melt 2 oz. unsweetened chocolate and 3 tablespoons
butter over low heat. Remove from heat; stir in 1 cup powdered
sugar and 3/4 teaspoon vanilla. Mix in about 2 tablespoon hot
water, one teaspoon at a time, until glaze is of proper
consistency. Spread glaze over length and sides of roll.
Refrigerate 3 hours. To serve, slice cake 3/4 inch thick. If
desired, garnish each serving with a sprig of mint and a
maraschino cherry.
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For
Details about Ingredients , check your nearest American Store
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