Hershey's Chocolate Peppermint Log

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

 * 1) Heat oven to 375°F.
 * 2) Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup Sugar, 
 * 3) beating until stiff peaks form. 
 * 4) Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes.
 * 5) Gradually add remaining 1/3 cup Sugar; continue beating 2 additional minutes.
 * 6) Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately
 * 7) with water, beating just until batter is smooth.
 * 8) Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. 
 * 9) Spread batter evenly in prepared pan.
 * 10) Bake 12 to 15 minutes or until top springs back when touched lightly. 
 * 11) Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar.
 * 12) Carefully peel off foil. 
 * 13) Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely.
 * 14) Prepare PEPPERMINT FILLING.
 * 15) Carefully unroll cake; remove towel. 
 * 16) Spread cake with filling; reroll cake.
 * 17) Glaze with chocolate GLAZE. <BR>
 * 18) Refrigerate until just before serving.<BR>
 * 19) Cover; refrigerate leftover dessert.

PEPPERMINT FILLING

 * 1) Beat 1 cup (1/2 pt.) cold whipping cream in medium bowl until slightly thickened.<BR>
 * 2) Add 1/4 cup powdered sugar 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

 * 1) Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened.
 * 2) Do not boil. <BR>
 * 3) Remove from heat; cool slightly. <BR>
 * 4) Gradually add powdered sugar and vanilla, beating until smooth.<BR>
 * 5) About 3/4 cup glaze.