Chocolate Cherry Lincoln Log
Country Woman
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The first time I made this festive cake roll was for Lincoln's birthday…but it's a great dessert for any holiday or special meal. Feel free to change the ice cream flavor.
SERVINGS: 14
CATEGORY: Dessert
METHOD: Freezer
TIME: Prep: 30 min. Bake: 10 min. + freezing
Ingredients:
- 3 eggs
- 1 cup sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Confectioners' sugar
- 1 quart cherry ice cream, softened
- FROSTING:
- 1 square (1 ounce) unsweetened chocolate
- 1 tablespoon butter
- 1-1/4 cups confectioners' sugar
- 2 to 3 tablespoons milk
Directions:
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large mixing bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin).
Spread evenly into prepared pan. Bake at 375° for 10-13 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 frosting, in a microwave-safe bowl, melt chocolate and butter. Add confectioners' sugar and milk; beat until smooth.
Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Spread with frosting. Cover and freeze overnight. Yield: 14 servings.