Chocolate Peppermint Log

if you love Thanksgiving for just the pumpkin roll, you'll love Christmas just for this!

Chocolate Peppermint Log

4 eggs separated
½ cup sugar
1 teaspoon vanilla
1/3 cup sugar
1/3 cup cocoa
½ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1/3 cup water


Line a 15 ½ x 10 ½ in jelly roll pan with aluminum foil. Grease foil. Beat egg whites until foamy; gradually add ½ cup sugar. Beat until stiff. Set aside. Beat egg yolks with vanilla on high speed about 3 minutes gradually add 1/3 cup sugar. Beat 2 minutes. Combine dry ingredients; add egg yolk mixture alt with water. Fold chocolate mix into egg whites. Spread evenly in pan. Bake 375 degrees 12 to 15 minutes. Immediately invert onto towel sprinkled with conf. sugar. Peel off foil. Roll cake in towel starting from narrow end. Place on wire rack. Prepare Peppermint Filling.

Peppermint Filling
Beat 1 cup ( ½ pint) whipping cream until slightly thickened and ¼ cup confectioner’s sugar and ¼ cup finely crushed peppermint candy or ½ teaspoon mint extract and a few drops red food color. Beat until stiff. Unroll cake, remove towel, spread with filling. Reroll cake.
Chocolate Glaze
Melt 2 tablespoons butter in small saucepan over low heat, add 2 tablespoons Cocoa and water. Stir constantly until mixture thickens. Do not boil. Remove from heat cool slightly. Cool completely for a thicker frosting. Blend 1 cup confectioners sugar and ½ teaspoon vanilla.