Chocolate Cherry Lincoln Log Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 251
  • Fat:
  • 7 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 62 mg
  • Sodium:
  • 123 mg
  • Carbohydrate:
  • 44 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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Chocolate Cherry Lincoln Log

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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.


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