Chocolate Filled Cake Roll - 21g Carbs
Original source unknown
Servings: 12
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet’n Low
1 tsp vanilla extract
3/4 cup all-purpose flour
2 Tbsp cornstarch
1 tsp baking powder
Filling:
2 cups skim milk
1 pkg sugar-free chocolate instant pudding mix
Topping:
2 tsp sugar-free cocoa mix
Preheat oven to 400 degrees F. Grease and line the bottom of a
10×15" 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.
Nutriton:
122 Calories, 197mg Sodium, 92mg Cholesterol, 2g Fat, 21g Carbs
Exchanges: 1 Fruit, 1/2 Skim Milk, 1/2 Fat, 1 Starch