Chocolate Cake Roll -- below 1 container (12 oz.) whipped topping -- thawed

2/3 cup crused hard peppermint candies -- about 18

CHOCOLATE CAKE ROLL 4 eggs

1 cup granulated sugar

1/3 cup water

1 teaspoon vanilla

1 cup cake flour

1/4 cup baking cocoa

1 teaspoon baking powder

1/4 teaspoon salt

powdered sugar

Prepare Chocolate Cake Roll. Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff. Reserve 2 cups of the whipped cream. Fold 1/2 cup of the candies into remaining whipped cream. Unroll cake and remove towel. Spread cake with peppermint topping.

Cut cake lengthwise evenly into 6 strips. Roll up one of the stirps and place it cut side up on a 10 inch serving plate. Coil remaining strips tightly around center roll. Smooth top with spatula if necessary. Frost top and side of torte with reserved whipped cream. Sprinkle remaining candies over top of torte. Cover and refrigerate at least 2 hours before serving. Cover and refrigerate any remaining torte.

12 servings.

Cake Roll:

Heat oven to 375. 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. Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, cocoa, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.

Bake 12 to 15 minutes or until toothpick inserted incenter comes out clean. Immediately loosen cake from edges of pan and invert onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 3 minutes.