Lincoln's Log

Recipe Ingredients

• 1.50 c Mini marshmallows
• 0.25 c Milk
• 2.00 tb Green creme de menthe
• 4.00 ts Creme de cacao
• 1.00 Envelope (about 2 oz)
• dessert topping mix

Recipe Directions

• Heat oven to 375.


• 1.


• Beat eggs in small mixer bowl about 5 minutes or until thick and lemon colored.


• Gradually beat in granulated sugar.


• Blend in vanilla and milk on low speed.


• Gradually add baking mix, beating just until batter is smooth.


• 2.


• Pour batter into aluminum foil lined jelly roll pan, 15x10x1 inch, spreading batter to corners.


• 3.


• Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean.


• Loosen cake from edges of pan; invert on towel sprinkled with confectioners' sugar.


• Carefully remove foil; trim stiff edges if necessary.


• 4.


• While hot, roll cake and towel from narrow end.


• Cool on wire rack.


• Unroll cake and remove towel.


• Spread cake with Choco-Mint Filling.


• Roll up and frost with chocolate frosting, leaving ends unfrosted.


• With tines of fork, make strokes in frosting to resemble bark.


• Decorate with red cherries and candy spearmint leaves.


• Refrigerate.


• 8 to 12 servings.


• CHOCO-MINT FILLING Blend 1/2 can (18-oz) Betty Crocker chocolate fudge pudding and 1/2 tsp peppermint extract.


• Or, it can go Irish with a Grasshopper Filling: Combine marshmallows and milk in saucepan.


• Cook over medium heat, stirring constantly, just until marshmallows are melted.


• Chill until thickened.


• Blend in liquers.


• Prepare topping mix as directed on package.


• Fold in marshmallow mixture.


• Spread cake with filling, roll up and chill til set, at least 4 hours.


• Just before serving, sprinkle with confectioners sugar.

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