chocolate cherry cream filled log

Name: Chocolate Cherry Cream Filled Log
Prep time: 30 min
Cook time: 15 min
Cuisine: American
Ingredients: 4 large eggs,separated; 1/2 cup(s) sugar; 1 teaspoon(s) vanilla extract; 1/3 cup(s) sugar; 1/2 cup(s) all purpose flour; 1/3 cup(s) cocoa powder; 1/4 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 1/8 teaspoon(s) salt; 1/3 cup(s) water; 1/4 cup(s) powdered sugar; 1 can(s) cherry pie filling, divided; 1 1/2 cup(s) wipped topping, thawed; ## GLAZE; 2 tablespoon(s) butter; 2 tablespoon(s) cocoa; 2 tablespoon(s) water; 1 cup(s) powdered sugar; 1/2 teaspoon(s) vanilla extract

(2 RATINGS)

140 Pinches 3 Photos

Zelda Hopkins

Webb City, MO

Updated on Oct 23, 2011

This is from a Hershey chocolate cookbook. I thought it looked delicious. I have not tried this recipe but you can bet I will be now that I've found it.This was made by Thea and was grasiously allowed to use by Thea.

Rate

prep time 30 Min

cook time 15 Min

method Bake

yield serves 12

Ingredients

4 large eggs,separated
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup sugar
1/2 cup all purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
1/4 cup powdered sugar
1 can cherry pie filling, divided
1 1/2 cups wipped topping, thawed
GLAZE
2 tablespoons butter
2 tablespoons cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

How To Make chocolate cherry cream filled log

Step 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.

Step 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.
Step 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.
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