4 large eggs, separated
1/2 cup plus 1/3 cup granulated sugar, divided use
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 (8-ounce) tub frozen whipped topping, thawed and divided use
HERSHEY'S KISSES Brand Milk Chocolate, HERSHEY'S HUGS Brand Chocolates,
HERSHEY'S MINIATURES Chocolate Bars, HERSHEY'S NUGGETS Cookies
'N' Cream Candies
Blueberries, raspberries, halved strawberries
1 TWIZZLERS Strawberry Twists
Heat oven to 375 degress
F. Line 15-1/2 x 10-1/2 x 1-inch jelly-roll pan with foil; generously
grease foil.
Beat egg whites in large
bowl until foamy; gradually add 1/2 cup granulated sugar, beating
until stiff peaks form.
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.
Fold chocolate mixture
gradually into egg whites; spread evenly in prepared pan.
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.
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.
