1、Black Forest Cake Roll

  • Makes: 10 servings
  • Serving Size: 1 slice
  • Carb Grams Per Serving: 30
  • Black Forest Cake Roll recipe

    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 recipeCherry Cream Filling (below)
    • 1tablespoon sugar-free hot fudge ice cream topping, warmed
    • 10 maraschino cherries, drained and patted dry
    • 1/2 cuptub-style light cream cheese
    • 1cupfrozen light whipped dessert topping, thawed
    • 2/3 cupmaraschino cherries

    Method

    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.
  • 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.
  • 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.
  • 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
  • In a small bowl beat cream cheese with an electric mixer until smooth. Add 1/2 cup dessert topping; beat on low speed until just combined. Fold in another 1/2 cup dessert topping. Drain, stem, and pat dry maraschino cherries. Chop cherries and fold into cream cheese mixture. Makes 1-1/2 cups.
  • Recipe Tip

    *Sugar Substitutes: Choose Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar. *Sugar Substitutes: Per Serving with Substitute: Same as above, except 154 cal., 22 carb. Exchanges 0.5 carb. Carb choices: 1.5.

    https://www.truecookbook.com/recipe/black-forest-cake-roll-11438/

    2、Black Forest Cherry Cake Roll

  • Makes: 15 servings
  • Prep: 50 mins
  • Bake: 12 mins
  • Black Forest Cherry Cake Roll recipe

    Ingredients

    Method

    1. For cherry filling, stir together the 1/4 cup sugar and the cornstarch in a small saucepan. Stir in the 2 tablespoons water. Add cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 1-1/2 teaspoons cherry liqueur or brandy. Cover surface with plastic wrap; cool.
    2. For cake, grease and lightly flour a 15x10x1-inch baking pan; set aside. Combine flour, cocoa powder, and baking soda in a small mixing bowl; set aside. Beat egg yolks and 1/2 teaspoon vanilla in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
    3. Wash beaters thoroughly. Beat egg whites in a large mixing bowl on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.
    4. Bake in a 375 degree F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn cake out onto a towel sprinkled with powdered sugar. Roll towel and cake into a spiral, starting from a long edge. Cool on a wire rack.
    5. Stir together 1/3 cup sugar and 2 tablespoons water in a heavy small saucepan. Bring to boiling. Remove from heat. Gradually stir about half of the sugar mixture into 2 slightly beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil; reduce heat (mixture may look curdled but will become smooth). Cook and stir for 2 minutes more. Remove from heat. Add 1-1/2 teaspoons cherry liqueur or cherry brandy, if desired. Stir in 1/2 teaspoon vanilla. Cool to room temperature. Beat unsalted butter in a large mixing bowl with an electric mixer on high speed until fluffy. Add cooled egg yolk mixture and melted chocolate, beating until combined. If necessary, chill until mixture is of spreading consistency.
    6. To assemble, unroll cake. Spread cake with chocolate buttercream to within 1/2 inch of edges. Spread cherry filling lengthwise over butttercream layer in a 1-1/2-inch-wide band, starting 1/2 inch from a long edge. Roll up cake without the towel, starting with long edge closest to filling. Wrap in plastic wrap; refrigerate for at least 1 hour or up to 2 hours.
    7. To serve, cut cake roll into 1-inch-thick slices. Garnish slices with chocolate curls, if desired. Makes 15 servings.

    3、Black Forest Splurge Cake Topper

  • Makes: 12 servings
  • Prep: 20 mins
  • Bake:according to package directions
  • Black Forest Splurge Cake Topper recipe

    Ingredients

    • 1 package 2-layer-size devils food or chocolate fudge cake mix
    • 1 21 ounce can Cherry Pie filling
    • 1/2 8 ounce container frozen whipped dessert topping, thawed

    Method

    1. Prepare cake mix according to package directions, using two 8- or 9-inch round baking pans. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans. Cool completely.
    2. When cakes are cool, spread half of the cherry pie filing on top of one of the cake layers. Top with remaining cake layer. Frost sides only of cake with whipped topping. Spread the remaining pie filing on top of the cake.

    4、Quick Black Forest Cherry Cake

  • Makes: 16servings
  • Prep 20 mins
  • Quick Black Forest Cherry Cake recipe

    Ingredients

    Method

    1. Grease a 13x9x2-inch baking pan. Prepare cake mix according to package directions. Cool thoroughly on a wire rack.
    2. To serve, in a small bowl, stir together spreadable fruit and the kirsch. Cut cake into squares. Top with whipped cream and spreadable fruit mixture. Garnish with chocolate curls. Serve immediately or chill for no more than 1 hour.

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