Hersheys Chocolate Peppermint Log Recipes

HERSHEY'S CHOCOLATE PEPPERMINT LOG

Hershey's Chocolate Peppermint Log image

Make and share this Hershey's Chocolate Peppermint Log recipe from Food.com.

Provided by Queen Dana

Categories Dessert

Time 42m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

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)

Steps:

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

Nutrition Facts : Calories 127.5, Fat 2.8, SaturatedFat 0.8, Cholesterol 93, Sodium 134.5, Carbohydrate 20.8, Fiber 0.9, Sugar 12.7, Protein 4.6

CHOCOLATE PEPPERMINT LOG

Chocolate Peppermint Log image

What a great make-ahead treat! This cake log is perfect for the holidays because you can make it when you have time, store it in the freezer and scratch dessert off of your to-do list. -Brenda Sinclair, Princeton, Missouri

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 21

Ingredients

3 large eggs, separated
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup plus 1/2 cup sugar, divided
1/3 cup water
1 teaspoon vanilla extract
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup crushed peppermint candies
GLAZE:
5 teaspoons butter
2 tablespoons baking cocoa
2 tablespoons water
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons crushed peppermint candies

Steps:

Place egg whites in a small bowl; let stand at room temperature 30 minutes. , Meanwhile, preheat oven to 375°. Line bottom of a 15x10x1-in. baking pan with parchment. Sift flour, cocoa, baking powder, baking soda and salt twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in water and vanilla. Fold in flour mixture (batter will be very thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and peppermint candies., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, until cold., For glaze, in a small saucepan, melt butter. Whisk in cocoa and water until blended. Bring to a boil. Remove from heat. Whisk in confectioners' sugar and vanilla until smooth. Cool slightly., Spread glaze over cake. Sprinkle with peppermint candies. Refrigerate until set, about 10 minutes.

Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 178mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

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