Chocolate Mint Cake Roll Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 382
  • Fat:
  • 18 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 105 mg
  • Sodium:
  • 151 mg
  • Carbohydrate:
  • 53 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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Chocolate Mint Cake Roll

Country Woman Christmas
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Folks will "ooh" and "aah" when you set this fancy dessert on the table! It looks like an old-time Yule log, has a minty whipped cream filling, and is slathered in fudgy frosting topped with chocolate curls. An awesome finale!

SERVINGS: 12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 45 min. Bake: 10 min.

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

Directions:

In a large mixing 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 mixing 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 mixing 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 mixing bowl, cream butter, confectioners' sugar, cocoa, milk and extracts. Frost cake roll. Refrigerate until serving. Decorate with chocolate curls. Yield: 12 servings.


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