CHOCOLATE CHERRY CREAM FILLED LOG

Chocolate Cherry Cream Filled Log image

Provided by Zelda Hopkins

Time 45m

Number Of Ingredients 19

Previous Next

4 large eggs,separated
1/2 c sugar
1 tsp vanilla extract
1/3 c sugar
1/2 c all purpose flour
1/3 c cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 c water
1/4 c powdered sugar
1 can(s) cherry pie filling, divided
1 1/2 c wipped topping, thawed
GLAZE
2 Tbsp butter
2 Tbsp cocoa
2 Tbsp water
1 c powdered sugar
1/2 tsp vanilla extract

Steps:

1. Heat oven to 375 degrees. Line 15 1/2x10 1/2x1/2 inch jelly roll pan with foil; generously grease foil. Beat egg whites in large bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in small bowl on high speed for about 3 minutes. Gradually add 1/3 cup sugar; continue beating 2 minutes. Combine flour, cocoa, baking powder, baking soda, and salt; add to egg yolk mixture alternately with water on low speed, beating just until batter is smooth. Fold chocolate mixture gradually into egg whites; spread evenly into prepared pan.
2. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edeges of pan; invert on to towel sprinkled with powdered sugar. Carefully remove foil. Immediately roll cake in towel starting from narrow end; Place on wire rack to cool. Combine 1 cup pie filling and whipped topping; mix well. Unroll cake; remove towel. Spread with filling; reroll cake. Prepare chocolate glaze drizzle over top, allowing to run down sides of cake. Refrigerate several hours. Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling.
3. GLAZE-------Melt butter in small saucepan over low heat. Add cocoa and water. Cook, Stirring constantly, until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. Gradually blend in sugar and vanilla.