Chocolate Cherry Cream-Filled Log |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 10 |
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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. 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:
1. 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 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.
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