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Chocolate Cherry Cake Roll

Chocolate Cherry Cake Roll
Serve up a little luxury with an elegant dessert that's easy to make. Cherries and chocolate are the perfect partners for this moist yellow cake. —Jane Shapton, Irvine, California
12 ServingsPrep: 45 min. Bake: 10 min. + cooling

Ingredients

  • 4 eggs
  • 3/4 cup sugar
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Confectioners' sugar
  • FILLING:
  • 1-1/4 cups reduced-fat whipped topping
  • 3 tablespoons chocolate syrup
  • 3 cups fresh or frozen pitted sweet cherries, thawed, chopped and drained
  • FROSTING:
  • 1 cup reduced-fat whipped topping
  • 2 tablespoons chocolate syrup
  • Additional fresh sweet cherries, optional

Directions

  • Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat the
  • paper with cooking spray and set aside. In a large bowl, beat eggs
  • for 3 minutes. Gradually beat in sugar; beat for 2 minutes or until
  • thick and lemon-colored. Combine the flour, baking powder and salt;
  • gradually add to egg mixture and mix well.
  • Spread evenly into prepared pan. Bake at 400° for 8-10 minutes or
  • until cake springs back when lightly touched. Cool for 5 minutes.
  • Invert onto a kitchen towel dusted with confectioners' sugar. Gently
© Taste of Home 2013

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Chocolate Cherry Cake Roll (continued)

Directions (continued)

  • peel off waxed paper. Roll up cake in the towel jelly-roll style,
  • starting with a short side. Cool completely on a wire rack.
  • For filling, combine whipped topping and chocolate syrup; fold in
  • cherries. Unroll cake; spread filling evenly over cake to within 1/2
  • in. of edges. Roll up again. Place seam side down on a serving
  • platter.
  • For frosting, combine whipped topping and chocolate syrup. Frost
  • cake; garnish with cherries if desired. Refrigerate until serving.
  • Yield: 12 servings.
Nutrition Facts: 1 slice equals 189 calories, 4 g fat (2 g saturated fat), 71 mg cholesterol, 157 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.
© Taste of Home 2013