Chocolate Covered Cherry Roll Recipe
Summary
Main IngredientCherry
Ingredients
| Eggs | 4 standard | |
| Sugar | 3/4 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking powder | 3/4 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Powdered sugar | 1/4 Cup (16 tbs), divided | |
| Pie filling | 1/2 Can (10oz) | |
| Cocoa Fudge Frosting | ||
Directions
Beat eggs until light colored and thick.
Add sugar, flour, baking powder, and vanilla.
Beat until well blended.
Pour batter into a 12- x 8-inch baking dish lined with greased waxed paper.
Microwave at HIGH 3 to 4 minutes.
Rotate the dish 1/4 turn at 1 minute intervals.
Turn the cake out onto a paper towel, sprinkled with half of the powered sugar.
Roll cake up from the long edge.
Let stand 1 to 2 minutes.
Unroll and remove waxed paper.
Sprinkle balance of sugar on cake.
Reroll and let stand until cooled slightly.
To fill, unroll and spread with pie filling.
Roll and spread with Cocoa Fudge Frosting.
Add sugar, flour, baking powder, and vanilla.
Beat until well blended.
Pour batter into a 12- x 8-inch baking dish lined with greased waxed paper.
Microwave at HIGH 3 to 4 minutes.
Rotate the dish 1/4 turn at 1 minute intervals.
Turn the cake out onto a paper towel, sprinkled with half of the powered sugar.
Roll cake up from the long edge.
Let stand 1 to 2 minutes.
Unroll and remove waxed paper.
Sprinkle balance of sugar on cake.
Reroll and let stand until cooled slightly.
To fill, unroll and spread with pie filling.
Roll and spread with Cocoa Fudge Frosting.
Chef
