Chocolate Cherry Cream-Filled Log Recipe

5 3 4
Chocolate Cherry Cream-Filled Log Recipe
Chocolate Cherry Cream-Filled Log Recipe photo by Taste of Home
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Chocolate Cherry Cream-Filled Log Recipe

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5 3 4
Publisher Photo
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + cooling

Ingredients

  • REYNOLDS WRAP Aluminum Foil
  • 4 eggs, separated
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 1/3 cup baking cocoa
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup water
  • Confectioners' sugar
  • 1 can (21 ounces) COMSTOCK, THANK YOU or WILDERNESS Cherry Pie Filling or Topping, divided
  • 1-1/2 cups whipped topping
  • CHOCOLATE GLAZE:
  • 2 tablespoons butter or margarine
  • 2 tablespoons HERSHEY'S cocoa
  • 2 tablespoons water
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Directions

Line a 15-1/2-in. x 10-1/2-in. jelly roll pan with aluminum foil; generously grease foil. In a large mixing bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. In a small mixing bowl, beat egg yolks and vanilla on high speed for about 3 minutes. Gradually add 1/3 cup sugar; continue beating for 2 minutes. Combine cocoa, flour, baking powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed, beating just until batter is smooth. Gradually fold chocolate mixture into egg whites; spread evenly in jelly roll pan.
Bake at 375° for 12-15 minutes or until the top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert on towel sprinkled with confectioners' sugar. Carefully remove foil. Immediately roll cake in towel starting from narrow end; place on wire rack to cool. Combine 1 cup pie filling and whipped topping; mix well. Unroll cake; remove towel. Spread with filling; reroll cake. For glaze, over low heat melt butter; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. Gradually blend in sugar and vanilla. Glaze cake; chill. Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling. Yield: 10-12 servings.
Originally published as Chocolate Cherry Cream-Filled Log in Taste of Home Cooking School Collection Fall 1996

  • REYNOLDS WRAP Aluminum Foil
  • 4 eggs, separated
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 1/3 cup baking cocoa
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup water
  • Confectioners' sugar
  • 1 can (21 ounces) COMSTOCK, THANK YOU or WILDERNESS Cherry Pie Filling or Topping, divided
  • 1-1/2 cups whipped topping
  • CHOCOLATE GLAZE:
  • 2 tablespoons butter or margarine
  • 2 tablespoons HERSHEY'S cocoa
  • 2 tablespoons water
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  1. Line a 15-1/2-in. x 10-1/2-in. jelly roll pan with aluminum foil; generously grease foil. In a large mixing bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. In a small mixing bowl, beat egg yolks and vanilla on high speed for about 3 minutes. Gradually add 1/3 cup sugar; continue beating for 2 minutes. Combine cocoa, flour, baking powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed, beating just until batter is smooth. Gradually fold chocolate mixture into egg whites; spread evenly in jelly roll pan.
  2. Bake at 375° for 12-15 minutes or until the top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert on towel sprinkled with confectioners' sugar. Carefully remove foil. Immediately roll cake in towel starting from narrow end; place on wire rack to cool. Combine 1 cup pie filling and whipped topping; mix well. Unroll cake; remove towel. Spread with filling; reroll cake. For glaze, over low heat melt butter; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. Gradually blend in sugar and vanilla. Glaze cake; chill. Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling. Yield: 10-12 servings.
Originally published as Chocolate Cherry Cream-Filled Log in Taste of Home Cooking School Collection Fall 1996

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toby55 User ID: 3370487 216074
Reviewed Dec. 27, 2014

"My family loved this recipe. I will defiantly make this again, in fact I am today."

MY REVIEW
BakerAtHome User ID: 6636098 109264
Reviewed Mar. 25, 2014

"Very good!"

MY REVIEW
oticu User ID: 4827700 187769
Reviewed May. 12, 2010

"This has become my favorite!!!!! I will be making it a lot from now on. Absolutely amazing!"

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