Chocolate Filled Cake Roll
Yield
10 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 5 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| ⅛ | cup |
artifical sweetener
(3 packets) |
* |
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | teaspoon |
baking powder
|
|
| Filling | |||
| 2 | cups |
milk, skim
|
|
| 3.4 | ounces |
instant pudding mix
chocolate, (1 package) |
*
|
| Topping | |||
| 2 | teaspoons |
cocoa mix
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 5 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
artifical sweetener
(3 packets) |
* |
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
cornstarch
|
|
| 5 | ml |
baking powder
|
|
| Filling | |||
| 473 | ml |
milk, skim
|
|
| 98.3 | ml/g |
instant pudding mix
chocolate, (1 package) |
*
|
| Topping | |||
| 1E+1 | ml |
cocoa mix
|
* |
Directions
Preheat oven to 400℉ (200℃).
Grease and line the bottom of a 10x15 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 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
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, with towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
Meanwhile, 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.
Sprinkle sugar-free cocoa over the top to decorate.
Cut into 1inch slices and serve.
NOTE: This cake can also be filled with a sweet fruit spread, using 1¼ cup spread.
