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Chocolate Cherry Cake Roll

 Chocolate Cherry Cake Roll
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
12 ServingsPrep: 45 min. Bake: 10 min. + cooling


  • 4 eggs
  • 3/4 cup sugar
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Confectioners' sugar
  • 1-1/4 cups reduced-fat whipped topping
  • 3 tablespoons chocolate syrup
  • 3 cups fresh or frozen pitted sweet cherries, thawed, chopped and drained
  • 1 cup reduced-fat whipped topping
  • 2 tablespoons chocolate syrup
  • Additional fresh sweet cherries, optional


  • 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

2 of 2

Chocolate Cherry Cake Roll (continued)

Directions (continued)

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