Printable | Taste of Home

Chocolate Cherry Lincoln Log

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

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

Printed from tasteofhome.com Oct 13, 2008

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Chocolate Cherry Lincoln Log cont.

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.