Heat oven to 375 degrees F. Line 15 1/2 x 10 1/2 x 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 confectioners' 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. Reroll 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.
Glaze: Melt butter in small microwave-safe bowl. Add confectioners' sugar,
hot water and few drops green food color; beat until smooth and of desired consistency.
Yield: 10 servings
Nutritional information per slice: 340 cal., 12 g fat (9 g saturated fat);
3 g pro., 56 g carbo.