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

  • 4 large eggs, separated
  • 1/3 cup plus 1/2 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup 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 15x10x1-in. baking pan with 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.
Originally published as Chocolate Cherry Cream-Filled Log in Taste of Home Cooking School Collection Fall 1996

  • 4 large eggs, separated
  • 1/3 cup plus 1/2 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup 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
  1. Place egg whites in small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. For filling, in a small bowl, combine 1 cup pie filling and whipped topping.
  6. 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.
  7. 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.
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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