Chocolate Peppermint Log

• 4 eggs, separated
• 1/2 c. sugar
• 1 tsp. vanilla
• 1/3 c. sugar
• 1/3 c. Hershey's cocoa
• 1/2 c. unsifted flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/8 tsp. salt
• 1/3 c. water
• Peppermint Filling (recipe below)
• Chocolate Glaze (recipe below)

1. Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with aluminum foil; generously grease foil.
2. Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.
3. Set aside.
4. Beat egg yolks with vanilla on high speed about 3 minutes; gradually add 1/3 cup sugar, beating 2 additional minutes. Combine dry ingredients into egg yolk mixture, then fold chocolate mixture into egg whites, spread evenly in pan.
5. Bake at 375u0b0 for 12 to 15 minutes, or until top springs back when lightly touched. Immediately invert onto towel sprinkled with confectioners sugar. Carefully peel off aluminum foil.
6. Roll cake in towel starting from narrow end; place on wire rack to cool.
7. Prepare Peppermint Filling.
8. Unroll cake; remove towel and spread with filling, reroll cake.
9. Glaze with Chocolate Glaze; chill.
10. Makes 10 to 12 servings.

eggs, sugar, vanilla, sugar, cocoa, flour, baking powder, baking soda, salt, water, filling, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=122157 (may not work)