---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Holiday Mint Log-Part 1
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
       4    Eggs; separated
     1/2 c  Plus l/3 cup sugar; divided
       1 ts Vanilla extract
     1/2 c  All-purpose flour
     1/3 c  Hershey’s cocoa
     1/4 ts Baking powder
     1/4 ts Baking soda
     1/8 ts Salt
     1/3 c  Water
            Holiday mint filling:
            =(recipe follows)
            Chocolate drizzle:
            = (recipe follows)
            White drizzle:
            = (recipe follows)
  
   Recipe by: www.hersheys.com
         Heat oven to 375°F. Line 15-1/2 x lO-1/2 x 1-inch
   jelly-roll pan with foil; generously grease foil. In large
   bowl, beat egg whites on high speed of electric mixer until
   soft peaks form; gradually add l/2 cup sugar, beating until
   stiff peaks form. In small bowl, beat egg yolks and vanilla
   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. Gradually fold chocolate mixture into beaten egg
   whites with rubber spatula until well blended. Spread
   batter evenly into 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 .  SEE PART 2
  
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