Nutrition per serving may change if servings are adjusted.
Black Forest Cake
⅓ 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
⅔ cup chopped maraschino cherries
1 tablespoon sugar-free hot fudge ice cream topping, warmed
10 maraschino cherries, drained and patted dry
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, ¼ cup cocoa powder, the baking soda and salt; set aside.
Preheat oven to 375°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.
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.
In a small mixing bowl beat ½ cup tub-style cream cheese with an electric mixer on medium speed until smooth. Add ½ cup frozen whipped dessert topping, thawed; beat on low speed until just combined. Fold in another ½ cup frozen whipped dessert topping, thawed. Drain ⅔ cup maraschino cherries; remove stems and pat cherries dry. Chop cherries and fold into cream cheese mixture.
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.
Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking in place of granulated sugar. Follow package directions to use product amount that's equivalent to ¾ cup granulated sugar. Nutrition analysis per serving: same as below except 154 calories, 22 carbohydrate. Exchanges ½ carbohydrate. Carbohydrate choices: 1½.