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Chocolate Cherry Lincoln Log

 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


  • 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
  • 1 ounce unsweetened chocolate
  • 1 tablespoon butter
  • 1-1/4 cups confectioners' sugar
  • 2 to 3 tablespoons milk


  • Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with
  • waxed paper; grease the paper and set aside. In a large bowl, beat
  • eggs 3 minutes. Gradually add sugar; beat 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 10-13 minutes or until cake
  • springs back when lightly touched. Cool 5 minutes. Invert onto a

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Chocolate Cherry Lincoln Log (continued)

Directions (continued)

  • 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.
Nutritional 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.