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Chocolate Cherry Lincoln Log

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.

14 ServingsPrep: 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 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 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.

2 of 2

Chocolate Cherry Lincoln Log (continued)

Directions (continued)

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 microwave-safe bowl, melt chocolate and butter; stir
until smooth. Gradually beat in confectioners' sugar and enough milk
to achieve desired consistency.
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.

Nutrition Facts: 1 serving (1 piece) equals 251 calories, 7 g fat (4 g saturated fat), 62 mg cholesterol, 123 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.