Chocolate Filled Cake Roll
- Cake
- 5 eggs
- 1/2 cup sugar
- 3 (7/8 g) packets Sweet 'n Low
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- Filling
- 2 cups skim milk
- 1 (1 1/2 ounce) package sugar-free instant chocolate pudding mix
- Topping
- 2 teaspoons sugar-free hot cocoa mix
- Preheat oven to 400u0b0F.
- 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, using towel as a guide.
- Leave cake rolled until it cools into jelly roll shape.
- 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" slices and serve.
cake, eggs, sugar, packets sweet , vanilla, allpurpose flour, cornstarch, baking powder, filling, milk, chocolate pudding, topping, sugar
Taken from www.food.com/recipe/chocolate-filled-cake-roll-306541 (may not work)