Chocolate Cherry Cake Roll Recipe

Chocolate Cherry Cake Roll Recipe photo by Taste of Home

Read reviews (11)

Rate recipe

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

[X]

Rate Chocolate Cherry Cake Roll Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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