Chocolate Cherry Cake Roll |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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. Ingredients:
4 eggs |
3/4 cup sugar |
3/4 cup cake flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
confectioners' sugar |
filling: |
1-1/4 cups reduced-fat whipped topping |
3 tablespoons chocolate syrup |
3 cups fresh or frozen pitted sweet cherries, thawed, chopped and drained |
frosting: |
1 cup reduced-fat whipped topping |
2 tablespoons chocolate syrup |
additional fresh sweet cherries, optional |
Directions:
1. 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.
2. 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 waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
3. 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.
4. For frosting, combine whipped topping and chocolate syrup. Frost cake; garnish with cherries if desired. Refrigerate until serving. Yield: 12 servings.
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