Mrs. Claus's Peppermint Cream Torte

* Exported from MasterCook *

Mrs. Claus's Peppermint Cream Torte

Recipe By : Unknown Cooking Magazine
Serving Size : 12 Preparation Time :0:00
Categories : All Newly Typed Not Shared Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chocolate Cake Roll -- below
1 container (12 oz.) whipped topping -- thawed
2/3 cup crused hard peppermint candies -- about 18

CHOCOLATE CAKE ROLL
4 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
1 cup cake flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
powdered sugar

Prepare Chocolate Cake Roll. Beat whipping cream in chilled large bowl with
electric mixer on high speed until stiff. Reserve 2 cups of the whipped
cream. Fold 1/2 cup of the candies into remaining whipped cream. Unroll
cake and remove towel. Spread cake with peppermint topping.

Cut cake lengthwise evenly into 6 strips. Roll up one of the stirps and
place it cut side up on a 10 inch serving plate. Coil remaining strips
tightly around center roll. Smooth top with spatula if necessary. Frost top
and side of torte with reserved whipped cream. Sprinkle remaining candies
over top of torte. Cover and refrigerate at least 2 hours before serving.
Cover and refrigerate any remaining torte.

12 servings.



Cake Roll:

Heat oven to 375. Line jelly roll pan, 15 1/2x10 1/2 x1 inch, with cooking
parchment paper, aluminum foil or waxed paper; grease aluminum foil or waxed
paper generously. Beat eggs in small bowl with electric mixer on high speed
about 5 minutes or until very thick and lemon colored. Pour eggs into medium
bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low
speed. Gradually add flour, cocoa, baking powder and salt, beating just
until batter is smooth. Pour into pan, spreading to corners.

Bake 12 to 15 minutes or until toothpick inserted incenter comes out clean.
Immediately loosen cake from edges of pan and invert onto towel generously
sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges
of cake if necessary. While hot, carefully roll cake and towel from narrow
end. Cool on wire rack at least 3 minutes.

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