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1
Prepare Chocolate Cake Roll.
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2
Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff.
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3
Reserve 2 cups of the whipped cream.
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4
Fold 1/2 cup of the candies into remaining whipped cream.
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5
Unroll cake and remove towel.
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6
Spread cake with peppermint topping.
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7
Cut cake lengthwise evenly into 6 strips.
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8
Roll up one of the stirps and place it cut side up on a 10 inch serving plate.
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9
Coil remaining strips tightly around center roll.
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10
Smooth top with spatula if necessary.
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11
Frost top and side of torte with reserved whipped cream.
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12
Sprinkle remaining candies over top of torte.
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13
Cover and refrigerate at least 2 hours before serving.
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14
Cover and refrigerate any remaining torte.
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15
12 servings.
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16
Cake Roll: Heat oven to 375F (190C).
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17
Line jelly roll pan, 15 1/2x10 1/2 x1 inch, with cooking parchment paper, aluminum foil or waxed paper; grease aluminum foil or waxed paper generously.
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18
Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored.
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19
Pour eggs into medium bowl.
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20
Gradually beat in granulated sugar.
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21
Beat in water and vanilla on low speed.
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22
Gradually add flour, cocoa, baking powder and salt, beating just until batter is smooth.
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23
Pour into pan, spreading to corners.
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24
Bake 12 to 15 minutes or until toothpick inserted incenter comes out clean.
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25
Immediately loosen cake from edges of pan and invert onto towel generously sprinkled with powdered sugar.
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26
Carefully remove paper.
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27
Trim off stiff edges of cake if necessary.
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28
While hot, carefully roll cake and towel from narrow end.
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29
Cool on wire rack at least 3 minutes.
