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Double-Chocolate Cream Roll Recipe

Double-Chocolate Cream Roll Recipe photo by Taste of Home

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Guests will never guess that this pretty refrigerated cake roll—with its creamy filling and drizzles of caramel and fudge—is low in fat! "An update of an old recipe, this version replaces the original whipped cream filling with pudding and nondairy topping." Rose Monfort informs from Sparta, Tennessee.

This recipe is:

Healthy

Diabetic Friendly

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Double-Chocolate Cream Roll Recipe

Prep: 50 min. + chilling

Yield: 12 Servings

50 50

Ingredients

1-1/2 teaspoons shortening
5 eggs, separated
1 teaspoon vanilla extract
1 cup plus 2 teaspoons confectioners' sugar, divided
3 tablespoons baking cocoa
1/8 teaspoon salt
1-1/2 cups cold fat-free milk
2 packages (3.3 ounces each) instant white chocolate pudding mix or 2 packages (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 tablespoons fat-free caramel ice cream topping, divided
1/2 cup chopped walnuts, divided
1 tablespoon fat-free hot fudge ice cream topping, warmed

Directions

Coat a 15-in. x 10-in. x 1-in baking pan with cooking spray; line with parchment paper. Grease the paper with shortening; set aside.
In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar, cocoa and salt; gradually add to egg yolks. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan.
Bake at 350° for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners' sugar. Gently but quickly peel off parchment paper.
Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges. Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again.
Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 12 servings.

Nutritional Analysis: One slice equals 227 calories, 8 g fat (3 g saturated fat), 89 mg cholesterol, 301 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Originally published as Double-Chocolate Cream Roll in Light & Tasty June/July 2002, p52

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Double-Chocolate Cream Roll

Double-Chocolate Cream Roll

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Reviewed on Oct. 26, 2010 by slosh29

My cake had plenty of "substance". I dont know what the last reviewer did wrong but I had no problems.

Reviewed on Sep. 25, 2010 by CWOCN

I had no problems with the recipe. Gorgeous presentation, great reviews from guests. I would like a little more dark chocolate and/or caramel.

Reviewed on Apr. 03, 2010 by rbmarshall

This recipe was HORRIBLE! The recipe says to bake for 14 - 16 minutes. I only baked it for 11 minutes & it was already bouncing back in the middle. I generously greased the baking sheet AND the waxed paper & still couldn't get the paper off the cake. The cake was sooooo thin & there wasn't really much "substance" to it even in the little corner that I did get peeled off. I would not recommend this recipe.

Reviewed on Apr. 03, 2010 by rbmarshall

This recipe was HORRIBLE! I generously greased the baking sheet AND the waxed paper & still couldn't get the paper off the cake. The cake was sooooo thin & there wasn't really much "substance" to it even in the little corner that I did get peeled off. I would not recommend this recipe.