Chocolate Filled Cake Roll





5 eggs
1/2 cup sugar
3 pkg. Sweet 'n' Low
1 tsp. vanilla extract
3/4 cup all-purpose flour
2 tbsp. cornstarch
1 tsp. baking powder


2 cups skim milk
1 pkg. chocolate instant pudding mix


2 tsp. cocoa mix


Preheat oven to 400°F. 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, Sweet'n Low 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 1-inch slices and serve.

Author's Comments

This cake can also be filled with a sweet fruit spread, using 1-1/4 cup spread.

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