Chocolate Cherry Cake Roll Recipe

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

Line a 15-in. x 10-in. x 1-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 for 2 minutes or until thick and lemon-colored. Combine the flour, baking powder and salt; gradually add to egg mixture and mix well.

Spread evenly into prepared pan. Bake at 400° for 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.

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.

For Frosting: Combine whipped topping and chocolate syrup. Frost cake; garnish with cherries if desired. Refrigerate until serving.

Once done, it will look like this:

Yield: 12 servings.

Preparation Time: 45 min.

Baking Time: 30 min. + cooling.
Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.
Nutrition Facts: 1 slice equals 189 calories, 4 g fat (2 g saturated fat), 71 mg cholesterol, 157 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.