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  Recipe Home » Diabetic » CHOCOLATE FILLED CAKE ROLL
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  CHOCOLATE FILLED CAKE ROLL
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 192
Ingredients:
Cake:
5 eggs
1/2 C. sugar
3 packages Sweet 'n Low
1 tsp. vanilla extract
3/4 C. all purpose flour
2 Tbls. cornstarch
1 tsp. baking powder
Filling:
2 C. skim milk
1 package chocolate instant pudding mix, sugar free
Topping:
2 tsp. cocoa mix, sugar free
Instructions:
Preheat oven to 400 degrees F. Grease and line the bottom of a 10 by 15 inch jellyroll pan with wax 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 jellyroll style, with towel as a guide. Leave cake rolled until it cools into jellyroll 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 re-roll. Sprinkle sugar free cocoa over the top to decorate. Cut into desired slices and serve.
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