Peppermint Paddy Cake
Source of Recipe
wwwcof msn Community
List of Ingredients
Ingredients
Cake:
1/2 C. all-purpose flour
1/3 C. unsweetened cocoa powder
1/2 t. baking soda
1/4 t. salt
3 eggs, separated
3/4 C. granulated sugar
1/3 C. water
1/2 t. vanilla extract
Cream Filling:
1 C. cold whipping cream
3 T. powdered sugar
1/2 t. vanilla extract
Green food color
15 small peppermint patties
Glaze:
1 T. butter
1 C. powdered sugar
1 to 1 1/2 T. hot water
Green food color
Recipe
Procedure
Cake: Heat oven to 375°F. Line 15 1/2- by 10 1/2- by 1-inch jelly-roll pan with foil; generously grease and lightly flour foil. Stir together flour, cocoa, baking soda and salt; set aside. Beat egg yolks in medium bowl on high speed of mixer for 3 minutes. Gradually add 1/4 cup granulated sugar, beating 2 additional minutes. Add flour mixture alternately with water and vanilla to egg yolk mixture, beating on low speed just until well mixed and smooth. Beat egg whites in another medium bowl until foamy. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Add chocolate mixture to beaten whites, folding in carefully. Spread batter into prepared pan. Bake 14 to 16 minutes or until top springs back when touched lightly. Invert onto towel sprinkled with powdered sugar; carefully remove foil. Immediately roll cake and towel together from narrow end; place on wire rack to cool.
Prepare Cream Filling. Combine all ingredients in small bowl; beat until stiff. Unroll cake; spread with filling. Cut 10 peppermint patties into 6 to 8 pieces each; sprinkle evenly over
filling. Re-roll cake. Drizzle with Glaze. Cover; refrigerate about 6 hours before serving. Garnish with remaining peppermint patties, cut in half, before serving. Cover; refrigerate leftover cake.
Glaze: Melt butter in small microwave-safe bowl. Add powdered sugar, hot
water and few drops green food color; beat until smooth and of
desired consistency.
Serving Information
Serves: 12
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