Chocolate Cherry Cake Roll Recipe

4 12 12
Chocolate Cherry Cake Roll Recipe
Chocolate Cherry Cake Roll Recipe photo by Taste of Home
Publisher Photo

Chocolate Cherry Cake Roll Recipe

Read Reviews
4 12 12
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min. + cooling

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

Preheat oven to 400°. Line a 15x10x1-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 2 minutes or until thick and lemon-colored. Combine flour, baking powder and salt; gradually add to egg mixture and mix well.
Spread evenly into prepared pan. Bake 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.
Originally published as Chocolate Cherry Cake Roll in Healthy Cooking June/July 2008, p52

Nutritional Facts

1 slice: 189 calories, 4g fat (2g saturated fat), 71mg cholesterol, 157mg sodium, 35g carbohydrate (25g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.

  • 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
  1. Preheat oven to 400°. Line a 15x10x1-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 2 minutes or until thick and lemon-colored. Combine flour, baking powder and salt; gradually add to egg mixture and mix well.
  2. Spread evenly into prepared pan. Bake 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.
  3. 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.
  4. For frosting, combine whipped topping and chocolate syrup. Frost cake; garnish with cherries if desired. Refrigerate until serving. Yield: 12 servings.
Originally published as Chocolate Cherry Cake Roll in Healthy Cooking June/July 2008, p52

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Reviews forChocolate Cherry Cake Roll

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ccdse User ID: 4095810 173741
Reviewed Jun. 19, 2014

"Could I use Maraschino cherries versus the fresh cherries? I didn't give it 5 stars cause I haven't tried it yet."

MY REVIEW
jeannieoo User ID: 2979867 171231
Reviewed Jul. 25, 2011

"Haven't made this yet sounds delicious! I have a question for mrsgt,did you just add dry pudding mix in whipped topping?"

MY REVIEW
Densey User ID: 4878239 86028
Reviewed Jul. 22, 2011

"Because of the whipped topping, I would not freeze this."

MY REVIEW
mullenpm User ID: 749523 86941
Reviewed Jul. 22, 2011

"As a diabetic, I always substitute Splenda for the sugar called for in the desert; sometimes Splenda Blend and sometimes just Splenda Granulated. I never notice a difference and my guests have never said anything to the contrary. Most people like to cut calories; diabetic or not."

MY REVIEW
twhite67 User ID: 1729693 209734
Reviewed Jul. 14, 2010

"This a wonderful dessert. We took this too a family potluck night and it was devoured fast!"

MY REVIEW
Butzfleth User ID: 3759901 100358
Reviewed Mar. 26, 2010

"can you change this recipe for a diabetic person please."

MY REVIEW
reginahawks User ID: 4603956 86936
Reviewed Mar. 25, 2010

"It went over well at the church dinner. I will definetly make it again"

MY REVIEW
rjpere User ID: 3375521 209733
Reviewed Mar. 25, 2010

"Delicious! I made this for a covered dish affair where I was asked to bring a dessert. It went very well. I did add a few chopped maraschino cherries to it."

MY REVIEW
SAshcroft0711 User ID: 2212814 172634
Reviewed Mar. 25, 2010

"I made this for a church social, and by the time I got up to the dessert table, it was all gone, if that's any indication...."

MY REVIEW
WhizBonker User ID: 3378446 160609
Reviewed Mar. 21, 2010

"my parents loved it and so did my boyfriend, it made him cry:)"

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