Holiday Mint Log Recipe
Yield: 1 LogRecipe by luhu.jp
Ingredients:
4: Eggs, separated
1/2 cup: Sugar, plus...
1/3 cup: Sugar, (divided)
1 tsp: Vanilla extract,
1/2 cup: All-purpose flour,
1/3 cup: HERSHEYS Cocoa,
1/4 tsp: Baking powder,
1/4 tsp: Baking soda,
1/8 tsp: Salt,
1/3 cup: Water,
HOLIDAY FILLING
1 cup: Cold whipping cream,
2 tbsp: Powdered sugar,
7 Drops: green food color, if desired
1: 7-oz Cookies n Mint Bar,
CHOCOLATE DRIZZLE
1/4 cup: HERSHEYS Chocolate Chips, Semi-Sweet
1 1/2 tsp: Shortening,
WHITE DRIZZLE
1/4 cup: Premier White Chips, HERSHEYS
1 tsp: Shortening,
Directions:
Heat oven to 375
F. Line 15-1/2 x lO-1/2 x 1-inch jelly-roll pan with
foil; generously grease foil. In large bowl, beat egg whites on high
speed of electric mixer until soft peaks form; gradually add l/2 cup
sugar, beating until stiff peaks form. In small bowl, beat egg yolks
and vanilla on medium speed 3 minutes. Gradually add remaining 1/3
cup sugar; continue beating 2 additional minutes. Stir together
flour, cocoa, baking powder, baking soda and salt; on low speed, add
to egg yolk mixture alternately with water, beating just until batter
is smooth. Gradually fold chocolate mixture into beaten egg whites
with rubber spatula until well blended. Spread batter evenly into
prepared pan. Bake 12 to 15 minutes or until top springs back when
touched lightly. Immediately loosen cake from edges of pan; invert on
clean towel sprinkled with powdered sugar. Carefully peel off foil.
Immediately roll cake in towel starting from narrow end; place on
wire rack to cool completely . Prepare HOLIDAY MINT FILLING.
Carefully unroll cake; remove towel. Spread cake with filling; reroll
cake. Drizzle with CHOCOLATE DRIZZLE and WHITE DRIZZLE. Refrigerate
until just before serving. Cover; refrigerate leftover cake. lO to 12
servings.
HOLIDAY FILLING: In small mixer bowl, beat 1 cup (1/2 pt.) cold
whipping cream, 2 tablespoons powdered sugar and 7 to 8 drops green
food color, if desired, until stiff. Fold in one 7 oz. coarsely
chopped HERSHEYS Cookies n Mint Chocolate Bar. (Do not use food
processor to chop.)
CHOCOLATE DRIZZLE: In small microwave-safe bowl, place 1/4 cup
HERSHEYS Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening.
Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at
HIGH additional 20 seconds or just until chocolate is melted and
mixture is smooth when stirred.
WHITE DRIZZLE: In small microwave-safe bowl, place 1/4 cup HERSHEYS
Premier White Chips and 1 teaspoon shortening. Microwave at HIGH
(100%) 30 seconds; stir. If necessary, microwave at HIGH additional
10 seconds or just until chips are melted and mixture is smooth when
stirred.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]
[Meal-Master recipe format courtesy of Karen Mintzias]
Source from luhu.jp
F. Line 15-1/2 x lO-1/2 x 1-inch jelly-roll pan with
foil; generously grease foil. In large bowl, beat egg whites on high
speed of electric mixer until soft peaks form; gradually add l/2 cup
sugar, beating until stiff peaks form. In small bowl, beat egg yolks
and vanilla on medium speed 3 minutes. Gradually add remaining 1/3
cup sugar; continue beating 2 additional minutes. Stir together
flour, cocoa, baking powder, baking soda and salt; on low speed, add
to egg yolk mixture alternately with water, beating just until batter
is smooth. Gradually fold chocolate mixture into beaten egg whites
with rubber spatula until well blended. Spread batter evenly into
prepared pan. Bake 12 to 15 minutes or until top springs back when
touched lightly. Immediately loosen cake from edges of pan; invert on
clean towel sprinkled with powdered sugar. Carefully peel off foil.
Immediately roll cake in towel starting from narrow end; place on
wire rack to cool completely . Prepare HOLIDAY MINT FILLING.
Carefully unroll cake; remove towel. Spread cake with filling; reroll
cake. Drizzle with CHOCOLATE DRIZZLE and WHITE DRIZZLE. Refrigerate
until just before serving. Cover; refrigerate leftover cake. lO to 12
servings.
HOLIDAY FILLING: In small mixer bowl, beat 1 cup (1/2 pt.) cold
whipping cream, 2 tablespoons powdered sugar and 7 to 8 drops green
food color, if desired, until stiff. Fold in one 7 oz. coarsely
chopped HERSHEYS Cookies n Mint Chocolate Bar. (Do not use food
processor to chop.)
CHOCOLATE DRIZZLE: In small microwave-safe bowl, place 1/4 cup
HERSHEYS Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening.
Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at
HIGH additional 20 seconds or just until chocolate is melted and
mixture is smooth when stirred.
WHITE DRIZZLE: In small microwave-safe bowl, place 1/4 cup HERSHEYS
Premier White Chips and 1 teaspoon shortening. Microwave at HIGH
(100%) 30 seconds; stir. If necessary, microwave at HIGH additional
10 seconds or just until chips are melted and mixture is smooth when
stirred.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]
[Meal-Master recipe format courtesy of Karen Mintzias]
Source from luhu.jp