Post by firstfemalefan on Feb 1, 2004 7:41:37 GMT -6
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar
1 cup whipped cream
2 tablespoons sugar
1/3 cup cocoa
1/3 cup margarine softened
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons water hot
12 green candied cherries
12 red maraschino cherries
Preheat oven to 375 degrees F. Line a jelly-roll pan (10x15-inch pan) with wax paper; grease paper.
Prepare cake roll: Beat eggs in mixer bowl on high speed till thick and lemon colored, about 5 minutes. Gradually beat in 1 cup sugar. Beat in water and 1 teaspoon vanilla on low speed. Sift together flour, 1/4 cup cocoa, baking powder, and salt; add to egg and sugar mixture, beating just till batter is smooth. Pour into jelly roll pan. Bake for 15 minutes. Cool 5 minutes. Turn out onto a dish towel sprinkled with powdered sugar. Remove wax paper and roll cake and towel from short end; cool.
Prepare filling: Beat whipping cream till stiff. Add sugar. Unroll cake, and spread whipped cream over cake. Roll up again and place seam-side down on serving plate.
Prepare frosting: Mix cocoa, margarine, 2 cups powdered sugar, and vanilla. Add hot water till smooth and of spreading consistency. Cover roll with frosting, making strokes with tines of fork to resemble bark. Decorate with green and red candied cherries. Refrigerate till ready to serve.
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar
1 cup whipped cream
2 tablespoons sugar
1/3 cup cocoa
1/3 cup margarine softened
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons water hot
12 green candied cherries
12 red maraschino cherries
Preheat oven to 375 degrees F. Line a jelly-roll pan (10x15-inch pan) with wax paper; grease paper.
Prepare cake roll: Beat eggs in mixer bowl on high speed till thick and lemon colored, about 5 minutes. Gradually beat in 1 cup sugar. Beat in water and 1 teaspoon vanilla on low speed. Sift together flour, 1/4 cup cocoa, baking powder, and salt; add to egg and sugar mixture, beating just till batter is smooth. Pour into jelly roll pan. Bake for 15 minutes. Cool 5 minutes. Turn out onto a dish towel sprinkled with powdered sugar. Remove wax paper and roll cake and towel from short end; cool.
Prepare filling: Beat whipping cream till stiff. Add sugar. Unroll cake, and spread whipped cream over cake. Roll up again and place seam-side down on serving plate.
Prepare frosting: Mix cocoa, margarine, 2 cups powdered sugar, and vanilla. Add hot water till smooth and of spreading consistency. Cover roll with frosting, making strokes with tines of fork to resemble bark. Decorate with green and red candied cherries. Refrigerate till ready to serve.