|½ cup||All-purpose flour|
|¼ cup||Unsweetened cocoa powder|
|1 teaspoon||Baking powder|
|Sifted powdered sugar|
|1 cup||Whipping cream|
|2 tablespoons||Green creme de menthe|
Chocolate-Mint Cake Roll
Grease and lightly flour a 15 x 10 x 1 inch jelly roll pan; set aside.
Stir together flour, cocoa powder, baking powder, and salt; set aside.
In a small mixer bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or till thick and lemon colored.
Gradually add the ⅓ c sugar, beating till sugar dissolves. Thoroughly wash beaters.
In a large mixer bowl beat egg whites with an electric mixer on medium speed till soft eaks form (tips curl). Gradually add the ½ c sugar, beating till stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently.
Spread batter evenly in prepared pan. Bake in 375 oven for 12- 15 minutes or till wooden toothpick inserted in center comes out clean.
Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with sifted powdered sugar. Starting with anarrow end, carefully roll the earm cake and towel up together. Cool cake, seam side down, on a wire rack.
Meanwhile, for filling, beat cream till soft peaks for; fold i creme de menthe. Unroll cake; spread the filling to within 1 inch of edges. Roll up cake and filling. Pour chocolate Glaze over top of cake roll, allowing it to drizzle down sides. Chill cake roll thoroughly. Makes 12 servings.
In a small saucepan combine ¼ c sugar and 2 tsp cornstarch. Stir in ⅓ c water; add ½ square unsweetend chocolate (½ oz), cut up. Cook and stir till the chocolate is melted and mixture is thickened and bubbly.
Cook and stir 2 minutes more. Remove saucepan from heat. Stir in ½ tsp vanilla.