Best Chocolate Cherry Lincoln Log Recipes
CHOCOLATE CHERRY LINCOLN LOG
The first time I made this festive cake roll was for Lincoln's birthday...but it's a great dessert for any holiday or special meal. Feel free to change the ice cream flavor.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat eggs 3 minutes. Gradually add sugar; beat 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin). , Spread evenly into prepared pan. Bake 10-13 minutes or until cake springs back when lightly touched. Cool 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 frosting, in microwave-safe bowl, melt chocolate and butter; stir until smooth. Gradually beat in confectioners' sugar and enough milk to achieve desired consistency. , Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Spread with frosting. Cover and freeze overnight.
Nutrition Facts : Calories 251 calories, Fat 7g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 123mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CHERRY LINCOLN LOG
Steps:
- Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin). Spread evenly into prepared pan. Bake at 375° for 10-13 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 frosting, in microwave-safe bowl, melt chocolate and butter; stir until smooth. Gradually beat in confectioners' sugar and enough milk to achieve desired consistency. Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Spread with frosting. Cover and freeze overnight. Yield: 14 servings.
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