Chocolate-filled cake roll // corrected versi
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Chocolate-filled cake roll // corrected versi
  Diabetic    Cakes    Fillings    Rolls  
Last updated 6/12/2012 1:16:06 AM. Recipe ID 45796. Report a problem with this recipe.
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      Title: Chocolate-filled cake roll // corrected versi
 Categories: Diabetic, Cakes, Fillings
      Yield: 15 Servings
      5    Eggs
    1/2 c  Sugar
      3 pk Sweet'n Low
      1 ts Vanilla extract
    3/4 c  All-purpose flour
      2 tb Cornstarch
      1 ts Baking powder
      2 c  Skim milk
      1 pk S/f chocolate instant
           - pudding mix
      2 ts S/f cocoa mix
    Preheat oven to 400 degrees F.  Grease and line the bottom of a
  10x15" jelly roll pan with waxed paper.
    Beat eggs in a large bowl with electric mixer until fluffy. Sprinkle
  sugar, Sweet'n Low and vanilla over eggs; continue beating for 2
    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 1" slices and
  Nutritional information per serving:  Carbohydrates - 21g; Protein -
  5; Fat ~ 2g; Calories - 122; Fiber - .2g; Sodium - 197mg; Cholesterol
  ~ 92mg. Exchanges per serving: 1 Fruit exchange plus 1/2 Skim milk
  exchange plus
      1/2    Fat exchange
  NOTE:  This cake can also be filled with a sweet fruit spread, using
  1 1/4 cup spread.  Recipes for a few follow. NF
  Nutritional information per serving using fruit spread: Carbohydrates
  ~ 15g; Protein - 3g; Fat - 2g; Calories - 88; Fiber - .5g; Sodium -
  46mg; Cholesterol - 91.
  Exchanges per serving: 1 Starch exchange

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Recipe ID 45796 (Apr 03, 2005)

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