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<p>Similar to the Pumpkin Rolls so famous at Thanksgiving time, this variation is perfect for Christmas!</p>



Similar to the Pumpkin Rolls so famous at Thanksgiving time,

this variation is perfect for Christmas!

1/2 c flour 
1/3 c cocoa 
1/4 teaspoon baking powder 
1/4 teaspoon baking soda 
4 eggs, separated 
1/3 c sugar plus 1/2 c sugar, divided 
1 tsp vanilla extract 
1/3 c water 
1 Tablespoon powdered sugar 
Filling Ingredients: 
1 c heavy whipping cream 
1/4 c powdered sugar 
1/3 c crushed peppermint candies

Directions For Cake:

     Heat oven to 375 F.

     Line a 15x10x1 in. jelly roll pan with parchment paper; grease the paper, and set aside.

     Combine flour, cocoa, baking powder and baking soda; set aside.

     In large bowl, beat egg yolks, 1/3 c sugar and vanilla until thick and lemon-colored. 

     Add dry ingredients alternately with water just until blended. 

     In a small bowl, beat egg whites on medium speed until soft peaks form. 

     Gradually beat in remaining 1/2 c sugar 1 Tablepspoon at a time, until stiff glossy peaks form. 

     Fold into yolk mixture.

     Spread batter evenly into prepared pan. 

     Bake at 375 F for 12-15 minutes or until cake springs back when lightly touched. 

     Cool for 5 minutes.  Loosen cake from edges of pan.  Invert cake onto a clean kitchen towel dusted with powdered sugar.  Gently peel off waxed paper.  Roll up cake in the towel jelly-roll style, starting with short side.  Cool completely on a wire rack. 
Directions For filling: 

     In a small bowl, beat cream until soft peaks form. 

     Gradually beat in powdered sugar until stiff peaks form.  Fold in crushed candies. 

     Unroll cake; spread filling to within 1/2 inch of edges.  Roll up again. (without towel) 

     Sprinkle top with additional crushed peppermint candy or dust with powdered sugar

     Cover and refrigerate for at least 1 hour.

     Freeze or keep refrigerated.  Slice when ready to serve.

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