Name: Chocolate Cherry Cream-Filled Log
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 4 large eggs, separated -; 1/3 cup plus 1/2 cup sugar, divided -; 1 teaspoon vanilla extract -; 1/2 cup all-purpose flour -; 1/3 cup baking cocoa -; 1/4 teaspoon baking powder -; 1/4 teaspoon baking soda -; 1/8 teaspoon salt -; 1/3 cup water -; Confectioners' sugar -; 1 can (21 ounces) cherry pie filling, divided -; 1-1/2 cups whipped topping -; CHOCOLATE GLAZE: -; 2 tablespoons butter -; 2 tablespoons baking cocoa -; 2 tablespoons water -; 1 cup confectioners' sugar -; 1/2 teaspoon vanilla extract -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Cherry Cream-Filled Log

1. 4 large eggs, separated -

2. 1/3 cup plus 1/2 cup sugar, divided -

3. 1 teaspoon vanilla extract -

4. 1/2 cup all-purpose flour -

5. 1/3 cup baking cocoa -

6. 1/4 teaspoon baking powder -

7. 1/4 teaspoon baking soda -

8. 1/8 teaspoon salt -

9. 1/3 cup water -

10. Confectioners' sugar -

11. 1 can (21 ounces) cherry pie filling, divided -

12. 1-1/2 cups whipped topping -

13. CHOCOLATE GLAZE: -

14. 2 tablespoons butter -

15. 2 tablespoons baking cocoa -

16. 2 tablespoons water -

17. 1 cup confectioners' sugar -

18. 1/2 teaspoon vanilla extract -

How to cook deliciously - Chocolate Cherry Cream-Filled Log

1. Stage

Place egg whites in small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.

2. Stage

In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in vanilla. Sift the flour, baking cocoa, baking powder, baking soda and salt together twice; gradually add to yolk mixture alternately with 1/3 cup water, beating well after each addition.

3. Stage

In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.

4. Stage

Bake at 375° for 12-15 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.

5. Stage

For filling, in a small bowl, combine 1 cup pie filling and whipped topping.

6. Stage

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.

7. Stage

For glaze, melt butter; whisk in cocoa and water until smooth. Cook until slightly thickened (do not boil). Remove from the heat; cool slightly. Gradually whisk in confectioners' sugar and vanilla. Pour over cake; chill. Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling.