Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 Eggs, separated
- 1/2 cup Sugar
- 1 tsp Vanilla extract
- 1/3 cup Sugar
- 1/3 cup HERSHEY'S Cocoa
- 1/2 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/8 tsp Salt
- 1/3 cup Water
- 2 tbsp Butter or margarine
- 2 tbsp HERSHEY'S Cocoa
- 2 tbsp Water
- 1 cup Powdered sugar
- 1/2 tsp Vanilla extract
- PEPPERMINT FILLING (recipe follows)
- CHOCOLATE GLAZE (recipe follows)
- =
Directions
Heat oven to 375°F.
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.