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Chocolate Cherry Cake Roll Recipe

Chocolate Cherry Cake Roll Recipe photo by Taste of Home

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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

This recipe is:

Healthy

Diabetic Friendly

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Chocolate Cherry Cake Roll Recipe

Prep: 45 min. Bake: 10 min. + cooling

Yield: 12 Servings

45 10 55

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 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.

Nutritional 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.

Originally published as Chocolate Cherry Cake Roll in Healthy Cooking June/July 2008, p52

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Reviews for Chocolate Cherry Cake Roll

Chocolate Cherry Cake Roll

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Reviewed on Jul. 25, 2011 by jeannieoo

Haven't made this yet sounds delicious! I have a question for mrsgt,did you just add dry pudding mix in whipped topping?

Reviewed on Jul. 22, 2011 by Densey

Because of the whipped topping, I would not freeze this.

Reviewed on Jul. 22, 2011 by mullenpm

As a diabetic, I always substitute Splenda for the sugar called for in the desert; sometimes Splenda Blend and sometimes just Splenda Granulated. I never notice a difference and my guests have never said anything to the contrary. Most people like to cut calories; diabetic or not.

Reviewed on Jul. 14, 2010 by twhite67

This a wonderful dessert. We took this too a family potluck night and it was devoured fast!

Reviewed on Mar. 26, 2010 by Butzfleth

can you change this recipe for a diabetic person please.

Reviewed on Mar. 25, 2010 by reginahawks

It went over well at the church dinner. I will definetly make it again

Reviewed on Mar. 25, 2010 by rjpere

Delicious! I made this for a covered dish affair where I was asked to bring a dessert. It went very well. I did add a few chopped maraschino cherries to it.

Reviewed on Mar. 25, 2010 by SAshcroft0711

I made this for a church social, and by the time I got up to the dessert table, it was all gone, if that's any indication....

Reviewed on Mar. 21, 2010 by WhizBonker

my parents loved it and so did my boyfriend, it made him cry:)

Reviewed on Mar. 20, 2010 by mrsgt

made this yesterday for supper@the motherinlaws and we all loved it,but only changed 2 things,the inside i used jam(heat it) add to frozen coolwhip & for the topping i used lemon pudding & coolwhip it was just great.next time i'll use choco pudding.this was my first time making a jelly roll cake and it turn out great .thanks for the recipe.

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