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Name: Chocolate Filled Cake Roll
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Vanilla extract; 2 ts S/f cocoa mix; 5 Eggs; 1/2 c Sugar; 2 tb Cornstarch; 3/4 c All-purpose flour; 1 pk S/f chocolate instant; 1 ts Baking Powder; 2 c Skim milk

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INGREDIENTS

1 ts Vanilla extract
===Topping===
2 ts S/f cocoa mix
===Cake===
5 Eggs
1/2 c Sugar
2 tb Cornstarch
===Filling===
3/4 c All-purpose flour
1 pk S/f chocolate instant
1 ts Baking Powder
2 c Skim milk

Servings

INSTRUCTIONS

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, Sweetn 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" slices and serve. 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 Source: The Art of Cooking for the Diabetic, by Mary Abbott Hess Formatted by: Nancy Filbert; April, 1995 Recipe by: Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Filled Cake Roll

1 ts Vanilla extract
 ===Topping===
2 ts S/f cocoa mix
 ===Cake===
5 Eggs
1/2 c Sugar
2 tb Cornstarch
 ===Filling===
3/4 c All-purpose flour
1 pk S/f chocolate instant
1 ts Baking Powder
2 c Skim milk

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, Sweetn 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"  slices and serve.    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 Source: The Art of Cooking  for the Diabetic, by Mary Abbott Hess Formatted by: Nancy Filbert;  April, 1995    Recipe by: <LIR119@delphi.com>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (2649g)
Recipe Makes: 1 servings

Calories: 3671
Calories from Fat: 1142 (31%)

Amt Per Serving		% DV

	Total Fat 126.9g	169 %
	Saturated Fat 40g	200 %
	Monounsaturated Fat 48.2g
	Polyunsanturated Fat 17.5g
Cholesterol 5307.3mg		1633 %
Sodium 3818.6mg		132 %
Potassium 3444mg		91 %
Total Carbohydrate 436g		128 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 433.4g
Protein 200.1g		286 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3671

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