Chocolate Cherry Lincoln Log Recipes

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CHOCOLATE CHERRY CREAM-FILLED LOG



Chocolate Cherry Cream-Filled Log image

When you present this eye-catching dessert on your table, you'll be thanked with many "ooohs" and "aaahs". It may take some time to prepare. But after you see the smiles on your family's faces, you'll agree it was worth a little extra effort.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 18

4 large eggs, separated
1/3 cup plus 1/2 cup sugar, divided
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
Confectioners' sugar
1 can (21 ounces) cherry pie filling, divided
1-1/2 cups whipped topping
CHOCOLATE GLAZE:
2 tablespoons butter
2 tablespoons baking cocoa
2 tablespoons water
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

  • Place egg whites in small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in vanilla. Sift the flour, baking cocoa, baking powder, baking soda and salt together twice; gradually add to yolk mixture alternately with 1/3 cup water, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 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, in a small bowl, combine 1 cup pie filling and whipped topping. , 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 glaze, melt butter; whisk in cocoa and water until smooth. Cook until slightly thickened (do not boil). Remove from the heat; cool slightly. Gradually whisk in confectioners' sugar and vanilla. Pour over cake; chill. Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling.

Nutrition Facts :

DIPPED CHOCOLATE LOGS



Dipped Chocolate Logs image

When my sister and I were little, we used to beg my mother and grandmother to make these buttery chocolate cookies during the holidays. Now, as moms ourselves, we get together every year to make Christmas cookies, and the chocolate logs are always on the top of our list. —Deanna Markkos, Western Springs, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 3 dozen.

Number Of Ingredients 18

6 tablespoons baking cocoa
1/4 cup hot water
1 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup sugar
2 large egg yolks, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon baking soda
GLAZE:
3 tablespoons baking cocoa
2 tablespoons hot water
2 tablespoons butter, softened
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
2 cups confectioners' sugar
1/4 cup finely ground pecans
1 tablespoon red nonpareils

Steps:

  • Preheat oven to 350°. In a small bowl, mix cocoa and hot water until smooth; cool slightly., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, vanilla and cocoa mixture. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture (dough will be stiff)., Cut a large hole in the tip of a pastry bag; insert #829 or other open star pastry tip. Working in batches, pipe dough to form 2-1/2-in.-long logs, 2 in. apart, onto ungreased baking sheets., Bake until firm, 18-22 minutes. Remove from pans to wire racks to cool completely., For glaze, in a small bowl, mix cocoa and hot water until smooth; stir in butter, milk and vanilla. Gradually add confectioners' sugar, mixing until smooth., Dip each cookie halfway into warm glaze, holding cookie at a slight angle; allow excess to drip off. Place on waxed paper. Immediately sprinkle with pecans and nonpareils. Let stand until set.

Nutrition Facts : Calories 140 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 56mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE CHERRY CREAM FILLED LOG



Chocolate Cherry Cream Filled Log image

This is from a Hershey chocolate cookbook. I thought it looked delicious. I have not tried this recipe but you can bet I will be now that I've found it.This was made by Thea and was grasiously allowed to use by Thea.

Provided by Zelda Hopkins

Categories     Other Desserts

Time 45m

Number Of Ingredients 19

4 large eggs,separated
1/2 c sugar
1 tsp vanilla extract
1/3 c sugar
1/2 c all purpose flour
1/3 c cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 c water
1/4 c powdered sugar
1 can(s) cherry pie filling, divided
1 1/2 c wipped topping, thawed
GLAZE
2 Tbsp butter
2 Tbsp cocoa
2 Tbsp water
1 c powdered sugar
1/2 tsp vanilla extract

Steps:

  • 1. Heat oven to 375 degrees. Line 15 1/2x10 1/2x1/2 inch jelly roll pan with foil; generously grease foil. Beat egg whites in large bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in small bowl on high speed for about 3 minutes. Gradually add 1/3 cup sugar; continue beating 2 minutes. Combine flour, cocoa, baking powder, baking soda, and salt; add to egg yolk mixture alternately with water on low speed, beating just until batter is smooth. Fold chocolate mixture gradually into egg whites; spread evenly into prepared pan.
  • 2. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edeges of pan; invert on to towel sprinkled with powdered sugar. Carefully remove foil. Immediately roll cake in towel starting from narrow end; Place on wire rack to cool. Combine 1 cup pie filling and whipped topping; mix well. Unroll cake; remove towel. Spread with filling; reroll cake. Prepare chocolate glaze drizzle over top, allowing to run down sides of cake. Refrigerate several hours. Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling.
  • 3. GLAZE-------Melt butter in small saucepan over low heat. Add cocoa and water. Cook, Stirring constantly, until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. Gradually blend in sugar and vanilla.

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