Black Forest Cake Roll

By ctozzi

Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs
• 1 cup granulated sugar
• 1/3 cup water
• 1 teaspoon vanilla extract
• Confectioners' sugar for sprinkling
• 1 (21-ounce) can cherry pie filling
• 2 cups frozen whipped topping, thawed
• 2 tablespoons mini semisweet chocolate chips

Preparation

Step 1

1. 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.

2. In a small bowl, combine flour, cocoa, baking powder, and salt; set aside.

3. In a large bowl, with an electric beater on high speed, beat eggs until soft peaks form. Gradually beat in granulated sugar then 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.

4. 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.

5. 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.