This is from the Hershey's website...
~~~~~
Skill Level:Advanced
Ingredients
* 4 eggs, separated
* 1/2 cup plus 1/3 cup granulated sugar, divided
* 1 teaspoon vanilla extract
* 1/2 cup all-purpose flour
* 1/3 cup HERSHEY'S Cocoa
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 1/3 cup water
* Powdered sugar
* 1 cup cherry pie filling
* 1 tub (8 oz.) frozen whipped topping, thawed and divided
* HERSHEY'S KISSES Brand Milk Chocolate, HERSHEY'S HUGS Brand
Chocolates, HERSHEY'S MINIATURES Chocolate Bars
* Blueberries, raspberries, halved strawberries
* 1 TWIZZLERS Strawberry Twists
Directions
1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with
foil; generously grease foil.
2. Beat egg whites in large bowl until foamy; gradually add 1/2 cup
granulated sugar, beating until stiff peaks form.
3. Beat egg yolks and vanilla in small bowl on high speed of mixer for
about 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue
beating 2 minutes. Combine flour, cocoa, baking powder, baking soda and salt;
add to egg yolk mixture alternately with water on low speed, beating just until
batter is smooth.
4. Fold chocolate mixture gradually into egg whites; spread evenly in
prepared pan.
5. Bake 12 to 15 minutes or until top springs back when touched lightly
in center. Immediately loosen cake from edges of pan;invert on towel sprinkled
with powdered sugar. Carefully remove foil. Immediately roll cake in towel,
starting from narrow end; place on wire rack to cool.
6. Unroll cake; remove towel. Spread with pie filling and 1-1/2 cups
whipped topping; reroll cake. Frost cake with remaining whipped topping. Place
candies and fruit on frosted cake so that they form stripes around the cake.
Add strawberry twist for "wick". Refrigerate until serving time. Serves 8 to 10.
~*~*~*~*~*~*~*~
Rhonda G in Missouri
[Non-text portions of this message have been removed]
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