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.
- 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
- 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.
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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