*  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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