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chocolate cherry cream filled log

(2 ratings)
Zelda51 avatar
Recipe by
Zelda Hopkins
@Zelda51
Webb City, MO

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.

(2 ratings)
yield serving(s)
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For chocolate cherry cream filled log

  • 4 lg
    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
    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

How To Make chocolate cherry cream filled log

  • 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.
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