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Holiday Mint Log

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HOLIDAY MINT LOG
 Categories: Desserts, Holiday
      Yield: 1 Log
 
      4    Eggs; separated
    1/2 c  Sugar; plus...
    1/3 c  Sugar; (divided)
      1 ts Vanilla extract
    1/2 c  All-purpose flour
    1/3 c  HERSHEY'S Cocoa
    1/4 ts Baking powder
    1/4 ts Baking soda
    1/8 ts Salt
    1/3 c  Water

MMMMM----------------------HOLIDAY FILLING---------------------------
      1 c  Cold whipping cream
      2 tb Powdered sugar
      7    Drops green food color
           -(if desired)
      1    7-oz Cookies n' Mint Bar

MMMMM---------------------CHOCOLATE DRIZZLE--------------------------
    1/4 c  HERSHEY'S Chocolate Chips
           -(Semi-Sweet)
  1 1/2 ts Shortening

MMMMM-----------------------WHITE DRIZZLE----------------------------
    1/4 c  Premier White Chips
           -(HERSHEY'S)
      1 ts Shortening
 
  Heat oven to 375øF. 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 HERSHEY'S Cookies n' Mint Chocolate Bar. (Do not use food
  processor to chop.)
  
  CHOCOLATE DRIZZLE: In small microwave-safe bowl, place 1/4 cup
  HERSHEY'S 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 HERSHEY'S
  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]
 
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