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Chocolate Cherry Cream-Filled Log

 Chocolate Cherry Cream-Filled Log
When you present this eye-catching dessert on your table, you'll be thanked with many "ooohs" and "aaahs". It may take some time to prepare. But after you see the smiles on your family's faces, you'll agree it was worth a little extra effort.
10-12 ServingsPrep: 40 min. Bake: 15 min. + cooling

Ingredients

  • 4 eggs, separated
  • 1/3 cup plus 1/2 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup water
  • Confectioners' sugar
  • 1 can (21 ounces) cherry pie filling, divided
  • 1-1/2 cups whipped topping
  • CHOCOLATE GLAZE:
  • 2 tablespoons butter
  • 2 tablespoons baking cocoa
  • 2 tablespoons water
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Directions

  • Place egg whites in small bowl; let stand at room temperature for 30
  • minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with

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Chocolate Cherry Cream-Filled Log (continued)

Directions (continued)

  • waxed paper; grease the paper and set aside.
  • In a large bowl, beat egg yolks on high speed for 5 minutes or until
  • thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in
  • vanilla. Sift the flour, baking cocoa, baking powder, baking soda
  • and salt together twice; gradually add to yolk mixture alternately
  • with 1/3 cup water, beating well after each addition.
  • In a small bowl with clean beaters, beat egg whites on medium speed
  • until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon
  • at a time, on high until stiff peaks form. Gradually fold into
  • batter. Spread evenly into prepared pan.
  • Bake at 375° for 12-15 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, in a small bowl, combine 1 cup pie filling and whipped
  • topping.
  • 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 glaze, melt butter; whisk in cocoa and water until smooth. Cook
  • until slightly thickened (do not boil). Remove from the heat; cool
  • slightly. Gradually whisk in confectioners' sugar and vanilla. Pour
  • over cake; chill. Just before serving, spoon 1/2 cup pie filling
  • over cake. Serve with remaining pie filling. Yield: 10-12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.