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Chocolate Filled Cake Roll
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Directions:
Heat oven to 400-degrees. Grease and line the bottom of a 10 x 15-inch jelly roll pan with waxed paper. Beat eggs in a large bowl with electric mixer until fluffy. Sprinkle sugar, sweetener and vanilla over eggs; continue beating for two minutes. Repeat with remaining flour mixture. Spread batter evenly in pan. Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with aluminum foil. Loosen edges of cake; unmold on foil. Roll cake jelly roll style, using towel as a guide. Leave cake rolled until it cools into jelly roll shape.
Filling:
To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens. Unroll cake, spread evenly with pudding, and reroll. Lightly sprinkle sugar-free cocoa over the top to decorate. Cut into 1-inch slices and serve.
Recipe makes one cake roll.
Nutrition information per 1-inch slice:
Calories: 122
Fat: 2g
Cholesterol: 92mg
Sodium: 197mg
See also:
White Cake
Black Devil's Food Cake
Cocoa Spice Cake
Lemon Pudding Cake
Peach Upside Down Cake
Chocolate Angel Food Cake
Pineapple Carrot Cake
Chocolate Cake
Nut and Pumpkin Pound Cake
Fantasy Angel Food Cake
Strawberry Angel Food Cake
Chocolate Cherry Angel Food Cake
Patriotic Cake
Peach Cream Cake
Hot Fudge Sundae Cake
Carrot Cake
