Chocolate Mint Cake Roll Recipe TOTAL TIME: Prep: 45 min. Bake: - TopicsExpress



          

Chocolate Mint Cake Roll Recipe TOTAL TIME: Prep: 45 min. Bake: 10 min. MAKES: 12 servings Ingredients 3 eggs, separated 1 cup sugar, divided 2 tablespoons water 1/2 teaspoon vanilla extract 1 cup cake flour 1/4 cup baking cocoa 1 teaspoon baking powder 1/4 teaspoon salt FILLING: 1-1/2 cups heavy whipping cream 3 tablespoons confectioners sugar 1/4 teaspoon peppermint extract 3 drops green food coloring 1/3 cup miniature semisweet chocolate chips FROSTING: 1/4 cup butter, softened 2 cups confectioners sugar 3 tablespoons baking cocoa 3 tablespoons milk 1/2 teaspoon peppermint extract 1/2 teaspoon vanilla extract Chocolate curls Nutritional Facts 1 serving (1 piece) equals 382 calories, 18 g fat (11 g saturated fat), 105 mg cholesterol, 151 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein. Directions In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. In another large bowl, beat egg whites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gradually fold into batter. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Spread batter evenly in pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool on a wire rack. For filling, in a small bowl, beat the cream, confectioners sugar, extract and food coloring until stiff peaks form. Fold in chocolate chips. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. For frosting, in a small bowl, cream butter, confectioners sugar, cocoa, milk and extracts. Frost cake roll. Refrigerate until serving. Decorate with chocolate curls. Yield: 12 servings.
Posted on: Mon, 12 Jan 2015 08:17:47 +0000

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