Ingredients
Black Forest Cake
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4 eggs
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⅓ cup flour
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¼ cup unsweetened cocoa powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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¾ cup granulated sugar (see Tips)
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Unsweetened cocoa powder
Cherry Cream Filling
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½ cup tub-style cream cheese
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1 cup frozen whipped dessert topping, separated
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⅔ cup chopped maraschino cherries
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1 tablespoon sugar-free hot fudge ice cream topping, warmed
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10 maraschino cherries, drained and patted dry
Directions
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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.
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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 (see Tips), beating until thick and lemon colored. Fold in flour mixture. Spread batter evenly into prepared pan.
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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.
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In a small mixing bowl beat 1/2 cup tub-style cream cheese with an electric mixer on medium speed until smooth. Add 1/2 cup frozen whipped dessert topping, thawed; beat on low speed until just combined. Fold in another 1/2 cup frozen whipped dessert topping, thawed. Drain 2/3 cup maraschino cherries; remove stems and pat cherries dry. Chop cherries and fold into cream cheese mixture.
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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.
Tips
Tip: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking in place of granulated sugar. Follow package directions to use product amount that's equivalent to 3/4 cup granulated sugar. Nutrition analysis per serving: same as below except 154 calories, 22 carbohydrate. Exchanges 1/2 carbohydrate. Carbohydrate choices: 1 1/2.
Nutrition Facts (per serving)
177 | Calories |
5g | Fat |
30g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Serving Size 1 slice | |
Calories 177 | |
% Daily Value * | |
Total Carbohydrate 30g | 11% |
Dietary Fiber 2g | 5% |
Total Sugars 23g | |
Protein 5g | 9% |
Total Fat 5g | 6% |
Saturated Fat 3g | 14% |
Cholesterol 91mg | 30% |
Vitamin A 258IU | 5% |
Folate 22mcg | 6% |
Sodium 180mg | 8% |
Calcium 40mg | 3% |
Iron 1mg | 6% |
Magnesium 16mg | 4% |
Potassium 73mg | 2% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.