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.

Chocolate Cherry Cake Recipe with Cake Mix

Ingredients

1 package (18-1/4 ounces) chocolate cake mix

3/4 teaspoon ground cinnamon

2 cups (16 ounces) cherry yogurt

3 eggs

1/4 cup milk

1 teaspoon vanilla extract

1 carton (8 ounces) frozen whipped topping, thawed, divided

1 can (21 ounces) cherry pie filling, divided

Directions

In a large bowl, combine the cake mix, cinnamon, yogurt, eggs, milk and vanilla. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely.

Place one cake layer on a serving platter. Spread 1 cup whipped topping in a circle 1-1/2 in. wide around outer top edge of cake. Spoon 1 cup of cherry pie filling in the center. Top with second cake layer.

Spoon remaining pie filling into a star, maple leaf or other desired shape in the center. Pipe or spread remaining whipped topping on top of cake and around bottom of cake. Chill at least 1 hour before serving. Store in the refrigerator. Once done, it will look like this

Yield: 12 servings.
Preparation Time: 45 min.
Baking Time: 30 min. + cooling

Chocolate Cherry Cake Recipe

Ingredients

CAKE:

1 package (18.25 ounces) fudge cake mix

1 can (21 ounces) cherry pie filling

2 eggs, beaten

1 teaspoon almond extract

FROSTING:

1 cup sugar

1/3 cup milk

5 tablespoons butter, cubed

1 cup semisweet chocolate chips

Cooking Directions

In a bowl, stir together all cake ingredients. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.

Yield: 15-20 servings.