Instructions: Heat oven to 375 degrees. Line 15 1/2-by-10 1/2-by-1 inch jelly-roll pan with foil; generously grease and lightly flour foil.

Stir together flour, cocoa, baking soda and salt; set aside.

Beat egg yolks in medium bowl on high speed of mixer for 3 minutes.

Gradually add 1/4 cup granulated sugar, beating 2 additional minutes.

Add flour mixture alternately with water and vanilla to egg yolk mixture, beating on low speed just until well mixed and smooth.

Beat egg whites in another medium bowl until foamy. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Add chocolate mixture to beaten whites, folding in carefully. Spread batter into prepared pan.

Bake 14 to 16 minutes or until top springs back when touched lightly. Invert onto towel sprinkled with powdered sugar; carefully remove foil. Immediately roll cake and towel together from narrow end; place on wire rack to cool.

Prepare Cream Filling: Unroll cake; spread with filling. Cut 10 peppermint patties into 6 to 8 pieces each; sprinkle evenly over filling. Re-roll cake.

Drizzle with Glaze. Cover; refrigerate about 6 hours before serving.

Garnish with remaining peppermint patties, cut in half, before serving.

Cover; refrigerate leftover cake.

Cream filling:
1 cup (1/2 pint) cold whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Green food color

Combine cold whipping cream, powdered sugar, vanilla extract and green food color in small bowl; beat until stiff.

Glaze:
1 tablespoon butter
1 cup powdered sugar
1 to 1 1/2 tablespoons hot water
Green food color

Melt butter in small microwave-safe bowl. Add powdered sugar, hot water and few drops green food color; beat until smooth and of desired consistency.

Makes
about 1/3 cup glaze.

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