Third Time's a Charm

I have always wanted to make a jelly roll, something about the spirals in a cake fascinated me and I was determined to learn how to do it. My brother and I made an attempt about a year ago and were less than satisfied with the product. After the first failure I wasn't so sure I needed to learn how to make a jelly roll, until we came to the hotel and the only way to get a cake was to make a cake that could be made in a cookie sheet. Then of course, it became very important to me to learn how to make jelly rolls. The first attempt was a tasty disaster, when I went to roll up the cake it went into crumbles, but the crumbs were very good topped with whipping cream so I forgave the recipe. The third time worked like a charm, so I'm providing you all with the recipe.

Chocolate Mint Jelly Roll
3/4 c. all purpose flour
1/4 c. cocoa (unsweetened)
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla

Filling:
1 c. heavy cream
1/4 c. powdered sugar
1/2 tsp. mint extract
10 drops green food coloring (I omitted this when I made the cake)

Whipped to soft peaks.

Chocolate Glaze
2 oz. unsweetened chocolate
3 tbsp. butter
3/4 tsp. vanilla

Heat oven to 375 degrees. Line jelly roll pan, 15 1/2 X 10 1/2 X 1 inch, with aluminum foil or waxed paper; grease. Stir together flour, cocoa, baking powder, and salt; set aside.

In small mixer bowl beat eggs about 5 minutes or until very thick and lemon colored. Pour eggs into large mixer bowl; gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners.

Bake 12 to 15 minutes (underbake just a little) or until wooden toothpick inserted comes out blean. Loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. (use sifter.) Carefully remove foil; trim off stiff edges if necessary.

While hot, roll cake and towel from narrow ends. A flour sack towel is best for this. Cool on wire rack. Unroll cake; remove towel. Spread whipped mint filling over cake. Roll up.

Chocolate Glaze: Melt 2 oz. unsweetened chocolate and 3 tablespoons butter over low heat. Remove from heat; stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Mix in about 2 tablespoon hot water, one teaspoon at a time, until glaze is of proper cinsistency.

Spread glaze over length and sides of roll. Refrigerate 3 hours. To serve, slice cake 3/4 inch thick. If desired, garnish each serving with a sprig of mint and a maraschino cherry.