Black Forest Cake Roll

Black Forest Cake Roll

Recipe from Diabetic Living
SERVINGS
10
SERVING SIZE
1  slice
PREP TIME
30 mins

Black Forest Cake Roll

Recipe from Diabetic Living
Recipe from Diabetic Living
Black Forest Cake Roll
SERVINGS
10
SERVING SIZE
1  slice
PREP TIME
30 mins
Ingredients
  • 4   eggs
  • 1/3  cup flour
  • 1/4  cup unsweetened cocoa powder
  • 1/4  teaspoon baking soda
  • 1/4  teaspoon salt
  • 3/4  cup granulated sugar*
  •  Unsweetened cocoa powder
  • 1   recipe Cherry Cream Filling (below)
  • 1   tablespoon sugar-free hot fudge ice cream topping, warmed
  • 10   maraschino cherries, drained and patted dry
Cherry Cream Filling
  • 1/2  cup tub-style light cream cheese
  • 1   cup frozen light whipped dessert topping, thawed
  • 2/3  cup maraschino cherries

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Directions
1. 
Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with parchment paper; grease and lightly flour paper. Set pan aside. In a small bowl stir together flour, 1/4 cup cocoa powder, the baking soda, and salt; set aside.
2. 
Preheat oven to 375 degrees F. In a large bowl beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar, beating until thick and lemon colored. Fold in flour mixture. Spread batter evenly into prepared pan.
3. 
Bake about 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with unsweetened cocoa powder. Slowly peel off parchment paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack for 1 hour. Meanwhile, prepare Cherry Cream Filling.
4. 
Unroll cake; remove towel. Spread cake with Cherry Cream Filling to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill in the refrigerator for 2 to 24 hours before serving. If desired, just before serving, drizzle whole cake with ice cream topping and garnish with cherries. Makes 10 (1 slice each) servings
Cherry Cream Filling
1. 
Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with parchment paper; grease and lightly flour paper. Set pan aside. In a small bowl stir together flour, 1/4 cup cocoa powder, the baking soda, and salt; set aside.
2. 
Preheat oven to 375 degrees F. In a large bowl beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar, beating until thick and lemon colored. Fold in flour mixture. Spread batter evenly into prepared pan.
3. 
Bake about 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with unsweetened cocoa powder. Slowly peel off parchment paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack for 1 hour. Meanwhile, prepare Cherry Cream Filling.
4. 
Unroll cake; remove towel. Spread cake with Cherry Cream Filling to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill in the refrigerator for 2 to 24 hours before serving. If desired, just before serving, drizzle whole cake with ice cream topping and garnish with cherries. Makes 10 (1 slice each) servings

Tip

  • *Sugar Substitutes:

    Choose Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.

    Per Serving with Substitute: Same as above, except 154 cal., 22 carb. Exchanges 0.5 carb. Carb choices: 1.5.

nutrition information

Per Serving: cal. (kcal) 177, Fat, total (g) 5, chol. (mg) 91, sat. fat (g) 3, carb. (g) 30, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 23, pro. (g) 5, vit. A (IU) 242.95, vit. C (mg) 0, Thiamin (mg) 0.04, Riboflavin (mg) 0.12, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.04, Folate (g) 16.13, Cobalamin (Vit. B12) (g) 0.24, sodium (mg) 180, Potassium (mg) 73, calcium (mg) 40.39, iron (mg) 1.08, Starch () 1, Other Carb () 1, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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