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Black Forest Cherry Roll

Yield: 12 servings


1 (1 pound 2.25 ounce) package chocolate cake mix
2 cups dark Bing cherries, pitted
1/2 cup granulated sugar
1/4 cup Kirschwasser
3 cups whipping cream, whipped
1 cup shaved chocolate


  1. Heat oven to 375 degrees F. Line a 15 x 10 x 1-inch baking pan with parchment paper; grease lightly.
  2. Prepare cake mix according to package directions. Spread into prepared pan. Bake for 12 to 15 minutes or until wooden pick inserted in center comes out clean. Cool slightly. Remove from pan. Roll loosely lengthwise in clean towel.
  3. Meanwhile, combine cherries, sugar and Kirschwasser in small bowl; soak 1 hour.
  4. Drain cherries. Unroll cake. Brush Kirschwasser mixture over cake. Spread cake with layer of whipped cream. Top with cherries. Carefully roll up towel. Frost with remaining whipped cream; sprinkle with shaved chocolate.