Recipe By : Unknown Cooking Magazine
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Toppings:
12 oz Whipped topping -- thawed
2/3 c Hard peppermint candies (18) --
- crushed
Chocolate Cake Roll:
4 Eggs
1 c Granulated sugar
1/3 c Water
1 ts Vanilla
1 c Cake flour
1/4 c Baking cocoa
1 ts Baking powder
1/4 ts Salt
Powdered sugar
Heat oven to 375°F. Line jelly roll pan, 15-1/2 x 10-1/2 x 1", 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.
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 strips
and place it cut side up on a 10" 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.
