From MARTHA WHITE

Makes 10 servings

Cake rolls are fun to make, look so fancy, and are even better to eat. This peppermint and chocolate recipe makes it a great choice for your dessert table during the holidays.

INGREDIENTS

CAKE ROLL

No-Stick Cooking Spray

3/4 cup MARTHA WHITE Self-Rising Flour

1/4 cup unsweetened cocoa

3 large eggs

1 cup sugar

1/3 cup water

1 teaspoon vanilla extract

Powdered sugar

FILLING

1 cup heavy cream

3 tablespoons crushed peppermint candy

FROSTING

1 (8 oz.) package cream cheese

1/4 cup butter, at room temperature

2 cups sifted powdered sugar

1/4 cup unsweetened cocoa

1/2 teaspoon vanilla extract

DIRECTIONS

1.Heat oven to 375 degrees. Line bottom of 15” x 10” x 1” roll pan with aluminum foil or parchment paper; spray with no-stick cooking spray.

2.Stir together flour and cocoa. Beat eggs in large bowl on HIGH speed of electric mixer, about 5 minutes or until very thick and lemon colored. Gradually beat in sugar. Blend in water and vanilla on low speed. Gradually add flour mixture, beating just until smooth. Pour into prepared pan, spreading evenly.

3.Bake 12 to 15 minutes, or until wooden pick inserted in center comes out clean. Loosen from edges of pan; turn out onto towel sprinkled generously with powdered sugar. Carefully remove foil; trim off crisp edges, if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack.

4.Beat cream in small bowl until soft peaks form. Fold in candy; set aside. Beat cream cheese and butter together in large bowl. Add powdered sugar; blend on low until blended. Add cocoa and vanilla; beat until blended.

5.Unroll cake; remove towel. Spread cake with peppermint whipped cream; roll up. Frost with chocolate cream cheese frosting. Chill before serving.

Find this recipe and more holiday treats at marthawhite.com