AD ALERT

HERSHEY'S Chocolate Peppermint Log

cakes

4 stars4
Overall Rating (2 ratings)

View rating details

2 Reviews Review This Recipe

Skill Level:
Advanced
Prep Time:
30 Minutes
Cook Time:
5 Minutes

Ingredients

  • 4 eggs, separated
  • 1/2 cup sugar plus 1/3 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup water
  • PEPPERMINT FILLING (recipe follows)
  • CHOCOLATE GLAZE (recipe follows)

Directions

  1. Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.

  2. Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes.

  3. Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.

  4. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with CHOCOLATE GLAZE. Refrigerate until just before serving. Cover; refrigerate leftover dessert. 10 to 12 servings.

    PEPPERMINT FILLING: Beat 1 cup (1/2 pt.) cold whipping cream in medium bowl until slightly thickened. Add 1/4 cup powdered sugar and 1/4 cup finely crushed hard peppermint candy or 1/2 teaspoon mint extract and a few drops red food color, if desired; beat until stiff.

    CHOCOLATE GLAZE
    2 tablespoons butter or margarine
    2 tablespoons HERSHEY'S Cocoa
    2 tablespoons water
    1 cup powdered sugar
    1/2 teaspoon vanilla extract

    Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. (Cool completely for thicker, frosting-type topping) Gradually add powdered sugar and vanilla, beating until smooth. About 3/4 cup glaze.

    VARIATION: Omit PEPPERMINT FILLING. Fill with COFFEE FILLING.
    To prepare COFFEE FILLING combine 1-1/2 cups cold milk and 2 teaspoons powdered instant coffee in medium bowl; let stand 5 minutes. Add 1 package (4-serving size) instant vanilla pudding. Beat slowly with rotary beater or at lowest speed of electric mixer until well blended (about 2 minutes). Spread filling on cake as directed above.
Post
Sort by Newest | Oldest  

Back to recipe

Reviews for HERSHEY'S Chocolate Peppermint Log

4 stars Overall Rating 2 ratings
4 stars Taste Rating
4 stars Difficulty Rating
4 stars Appearance Rating

Back to Recipe

Sort by Newest | Oldest  
4 stars
Overall

TaranCorby9/3/2010 12:54:25 PM

I love this recipe, I use it to make my kids' cakes except that I use ice cream as the filling and whipped cream for the frosting. Yummy!

4 stars
Taste 4 stars
Difficulty 4 stars
Appearance
4 stars
Overall

gwapo-gorilla11/6/2008 2:11:58 PM

This is a great tasting recipe, I have been making it for years. It is light and airy, which makes it perfect after a huge holiday meal. Yet, it is not too sweet, and it has just the right amount of peppermint flavor and chocolate blend. Serve it with a cup of coffee after a holiday meal...your guests will love it!!!

4 stars
Taste 4 stars
Difficulty 4 stars
Appearance

Back to recipe

Rate This Recipe:



1
2
3
4
5
Overall Rating

1
2
3
4
5
Taste Rating

1
2
3
4
5
Difficulty Rating

1
2
3
4
5
Appearance Rating

Review This Recipe:

Please note that all reviews become the property of THE HERSHEY COMPANY and are subject to approval for inclusion on the website.

Cancel

Thank you for your review!

You never know how many others will find your comments helpful. So, thanks again!


Done! Back to Recipe

Back to Recipe

Spread the Love

Blog this fabulous recipe to your fellow chocolate lovers! Simply copy and paste the URL below to your blog or homepage for your friends and family to enjoy.


Permalink:  

 

Featured Product

Our classic unsweetened, natural, non-alkalized cocoa powder is ideal for hot cocoa, frostings, cakes, brownies and other rich chocolate desserts.

Our classic unsweetened, natural, non-alkalized cocoa powder is ideal for hot cocoa, frostings, cakes, brownies and other rich chocolate desserts.

View Recipes

Similar Recipes

Get Personalized Recipe Recommendations When You Become a Member »

Watch the Fun

Subscribe to the HERSHEY'S Kitchens YouTube channel for contests, baking tips, how-to videos and more!

Featured Product

HERSHEY'S Baking Chips

Mix things up with HERSHEY'S Baking Chips! Baked into cookies or sprinkled over brownies, they're the perfect way to put a sweet spin on your seasonal baking.


View Products »

Sign-Up Newsletter

Sign-up for HERSHEY'S Kitchens recipes, promotions and more.

GO

Featured Tip

Store cakes with whipped cream toppings, cream fillings or cream cheese frostings in the refrigerator.

Join the HERSHEY'S Kitchens Community

HERSHEY'S Kitchens

Get all the recipes, tips and advice you need to create delightful chocolate creations.

Promotions
Just For You!

HERSHEY'S Kitchens

Learn about our sweet, saving offers for chocolate lovers.

AD ALERT Privacy Policy Legal Info Contact Us

© The Hershey Company