Chocolate Peppermint Yule Log

5 eggs, separated

1/4 cup sugar

1/2 half cup water

1/4 teaspoon baking powder

1/4 cup cocoa powder

1 cup flour

1/4 cup salt

1 teaspoon vanilla extract.

Preheat oven to 350°. Separate yolks from the whites. Add one quarter cup sugar

to egg whites. With until soft peaks form. Beat yolks. Add remaining sugar and salt.

Mix in water, vanilla, baking powder, flour and cocoa until well blended, fold in the

egg whites. Place parchment paper or white paper on the bottom of the jelly roll pan.

Pour batter into the prepared pan. Bake for eight to 10 minutes. Remove from oven

and place a sheet of parchment or wax paper on top of the cake. Run a knife along

the sides of the cake. Cool for 30 minutes.

Meanwhile prepare the peppermint filling:

18 ounce package of cream cheese

112 ounce tub of Cool Whip

3/4 cup crushed peppermint candy

1 teaspoon peppermint extract.

Soften cream cheese. Place in a mixing bowl using the paddle. Beat until soft

and smooth. Add peppermint extract. Fold in Cool Whip and candy. Unroll the cake

and peel off the paper. Spread the filling over the cake. Re-roll the cake and place

in the refrigerator until ready to serve. Garnish with drizzled chocolate.