Dessert Recipes - Chocolate-Marshmallow Cream Roll Recipe

Ingredients 

• 6 egg yolks

• 6 Tbs Hershey's Cocoa

• 1 heaping cup 4X sugar (confectioners' )

• Dash of salt

• 1/2 cup cake flour

• 1 tsp vanilla

• 6 egg whites, stiffly beaten

---

Method:

1. Beat egg yolks until thick and lemon-colored; add cocoa, sugar, salt, flour and vanilla (mixture will be stiff).

2. Fold in one-fourth of the stiffly beaten egg whites; blend well. Fold in remaining egg whites; turn into a greased 15 x 9 x 2-inch pan lined with waxed paper.

3. Bake in a 350°F oven 20 minutes. Turn out onto a damp towel, roll up and let rest 1 minute.

4. Unroll and reroll without towel. Cool on rack covered with waxed paper. Fill with Marshmallow Pepper­mint Icing and cover with half recipe Bitter Chocolate Butter Icing.

5. If desired, garnish with flowers made by cutting marshmallows into very thin strips, using candied cherries as centers.