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1 c. cake flour or 3/4 c all purpose flour
1/4 c. cocoa (unsweetened)
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla
1 c. heavy cream
1/4 c. powdered sugar
1/2 tsp. mint extract
10 drops green food coloring
Whipped to soft peaks.
2 oz. unsweetened chocolate
3 tbsp. butter or margarine
1 c. powdered sugar
3/4 tsp. vanilla


Heat oven to 375 degrees. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil or waxed paper; grease. Stir together flour, cocoa, baking powder, and salt; set aside. In small mixer bowl beat eggs about 5 minutes or until very thick and lemon colored. Pour eggs into large mixer bowl; gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners. Bake 12 to 15 minutes (underbake just a little) or until wooden toothpick inserted comes out clean. Loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. (Use a sifter.) Carefully remove foil; trim off stiff edges if necessary. While hot, roll cake and towel from narrow end. A flour sack towel is best for this. Cool on wire rack. Unroll cake; remove towel. Spread whipped mint filling over cake. Roll up.

Chocolate Glaze: Melt 2 oz. unsweetened chocolate and 3 tablespoons butter over low heat. Remove from heat; stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Mix in about 2 tablespoon hot water, one teaspoon at a time, until glaze is of proper consistency. Spread glaze over length and sides of roll. Refrigerate 3 hours. To serve, slice cake 3/4 inch thick. If desired, garnish each serving with a sprig of mint and a maraschino cherry.