CHOCOLATE CHERRY CAKE ROLL

Chocolate Cherry Cake Roll image

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. -Jane Shapton, Irvine, California

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 14

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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

Steps:

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., 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., 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.

Nutrition Facts : Calories 189 calories, Fat 4g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 157mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.