Chocolate Cherry Lincoln Log |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 14 |
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The first time I made this festive cake roll was for Lincoln's birthdayâ¦but it's a great dessert for any holiday or special meal. Feel free to change the ice cream flavor. Ingredients:
3 eggs |
1 cup sugar |
1/3 cup water |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
1 teaspoon baking powder |
1/4 teaspoon salt |
confectioners' sugar |
1 quart cherry ice cream, softened |
frosting: |
1 ounce unsweetened chocolate |
1 tablespoon butter |
1-1/4 cups confectioners' sugar |
2 to 3 tablespoons milk |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin).
2. Spread evenly into prepared pan. Bake at 375° for 10-13 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.
3. For frosting, in microwave-safe bowl, melt chocolate and butter; stir until smooth. Gradually beat in confectioners' sugar and enough milk to achieve desired consistency.
4. Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Spread with frosting. Cover and freeze overnight. Yield: 14 servings.
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