Black Forest Cake Roll

This diabetes-friendly take on a classic black forest cake boasts a thick cream-cheese filling mixed with antioxidant-rich cherries and is drizzled in decadent hot fudge topping.

5202355.jpg
Prep Time:
30 mins
Additional Time:
3 hrs 45 mins
Total Time:
4 hrs 15 mins
Servings:
10
Yield:
10 servings

Ingredients

Black Forest Cake

  • 4 eggs

  • cup flour

  • ¼ cup unsweetened cocoa powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • ¾ cup granulated sugar (see Tips)

  • Unsweetened cocoa powder

Cherry Cream Filling

  • ½ cup tub-style cream cheese

  • 1 cup frozen whipped dessert topping, separated

  • cup chopped maraschino cherries

  • 1 tablespoon sugar-free hot fudge ice cream topping, warmed

  • 10 maraschino cherries, drained and patted dry

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Originally appeared: Diabetic Living Magazine

Nutrition Facts (per serving)

177 Calories
5g Fat
30g Carbs
5g Protein
Nutrition Facts
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.

Related Articles