Chocolate Cherry Cake Roll

Ingredients

• 4 eggs
• 3/4 cup sugar
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Confectioners' sugar
• FILLING:
• 1-1/4 cups reduced-fat whipped topping
• 3 tablespoons chocolate syrup
• 3 cups fresh or frozen pitted sweet cherries, thawed, chopped and drained
• FROSTING:
• 1 cup reduced-fat whipped topping
• 2 tablespoons chocolate syrup
• Additional fresh sweet cherries, optional

Directions

• Preheat oven to 400°. Line a 15x10x1-in. baking pan with waxed
• paper; coat the paper with cooking spray and set aside. In a large
• bowl, beat eggs for 3 minutes. Gradually beat in sugar; beat 2
• minutes or until thick and lemon-colored. Combine flour, baking
• powder and salt; gradually add to egg mixture and mix well.
• 
  
• Spread evenly into prepared pan. Bake 8-10 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.
• 
  
• For filling, combine whipped topping and chocolate syrup; fold in
• cherries. Unroll cake; spread filling evenly over cake to within 1/2
• in. of edges. Roll up again. Place seam side down on a serving
• platter.
• 
  
• For frosting, combine whipped topping and chocolate syrup. Frost
• cake; garnish with cherries if desired. Refrigerate until serving.
• Yield: 12 servings.
• 
  

Nutritional Facts: 1 slice equals 189 calories, 4 g fat (2 g saturated fat), 71 mg cholesterol, 157 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.

Adapted from Taste of Home