Black Forest Cake Roll
- COOK TIME
- 10 Min
- READY IN
- 10 Min
Who wants plain old chocolate cake when we can have a Bavarian-style fruit-filled cake roll with the same amount of work? We'll serve this and the whole table will be chanting "Ach Das Schmeckt!", which, of course, means "OOH IT'S SO GOOD!!"
What You'll Need:
cup all-purpose flour
cup unsweetened cocoa
- 1 teaspoon baking powder
- 3 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Confectioners' sugar for sprinkling
- 1 (21-ounce) can cherry pie filling
- 2 cups thawed frozen whipped topping
- 2 tablespoons mini semisweet chocolate chips
What To Do:
Preheat oven to 375 degrees F. Line a 10- x 15-inch rimmed baking sheet or jelly-roll pan with aluminum foil and coat with cooking spray.
In a small bowl, combine flour, cocoa, baking powder, and salt; set aside.
In a large bowl with an electric mixer on high speed, beat eggs and sugar. Gradually beat in water and vanilla until well blended. Reduce speed to low and beat in flour mixture just until smooth. Pour onto baking sheet. Bake 10 to 12 minutes, or until a wooden toothpick inserted in center comes out clean.
Sprinkle a clean kitchen towel with confectioners' sugar and invert the cake onto towel. While still hot, peel off aluminum foil and roll up cake and towel jelly-roll style starting from a narrow end. Allow to cool on a wire rack.
Unroll cake and remove towel. Spread cherry pie filling over top of cake, leaving a 1-inch border, and roll it up again. Place on a serving platter, frost with whipped topping, and sprinkle with chocolate chips. Cover loosely and chill at least 1 hour, or until ready to serve.
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