- Servings: 10
|½ tsp||Baking Powder|
|¾ cup||Granulated Sugar|
|8 oz||Cream Cheese, softened|
|1 jar||Marshmallow Cream|
|½||a 21 Oz Can Cherry Pie Filling|
Combine first 5 ingredients in a small bowl and set aside. Mix eggs and sugar till light colored and thick; add vanilla. Pour into a 15x10x1" jelly roll pan lined with wax paper; bake at 400 degrees about 12-14 min. or until cake springs back with touched.
Turn out onto a dish towel sprinkled with powdered sugar. Carefully peel off wax paper and roll cake and towel up together from one of the shorter sides; set aside to cool.
Beat cream cheese till smooth, add marshmallow cream and mix till smooth; by hand fold in cherry pie filling.
Unroll cooled cake, remove towel, and spread filling evenly over cake to about 1/2" of sides. Reroll cake and filling; refrigerate at least 1 hour. Slice to serve.
My 14-year-old daughter Kristen Kierig loves to bake. She has been baking and selling pumpkin rolls since she was 12. Friends challenged her to come up with something new and chocolate. This recipe is truly a Kristen original. Mmmmm! Way to go, kid.