Chocolate Filled Cake Roll
Low Calorie Recipe
Calories are cut way back in this Chocolate Filled Cake Roll by using sugar substitute in place of some of the sugar. Creamy chocolate pudding makes the filling.
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 1 cake roll
Serving size: One, 1 inch slice
Calories: 122; Fat: 2g; Cholesterol: 92mg; Sodium: 197mg