Shelly's Recipe

CHOCOLATE CHERRY CAKE ROLL

Category: Cakes

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 whipped topping
3 tablespoons chocolate syrup
3 cups fresh or frozen pitted sweet cherries, thawed, chopped and drained

Frosting:
1 cup whipped topping
2 tablespoons chocolate syrup
Additional fresh sweet cherries, optional

Line a 15-in. x 10-in. x 1-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 for 2 minutes or until thick and lemon-colored. Combine the flour, baking powder and salt; gradually add to egg mixture and mix well.

Spread evenly into prepared pan. Bake at 400 for 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.