Chocolate-Filled Cake Roll

 

1/4

cup powdered sugar

3

eggs

1

cup granulated sugar

1/3

cup water

1

teaspoon vanilla

1

cup Gold Medal® all-purpose flour

1

teaspoon baking powder

1/4

teaspoon salt

2

tablespoons miniature chocolate chips

1

package (4-serving size) chocolate fat-free sugar-free instant pudding and pie filling mix

1

cup fat-free (skim) milk

1

cup frozen (thawed) fat-free whipped topping

• 1 Heat oven to 375°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Grease waxed paper with shortening; lightly flour. Sprinkle powdered sugar evenly over clean dish towel in a rectangle the same size as the pan.
• 2 Beat eggs with balloon whisk or electric mixer with regular beaters on medium speed about 3 minutes or until thick and lemon colored. Beat in granulated sugar, water and vanilla. Beat in flour, baking powder and salt on low speed, mixing just until combined. Pour into pan. Sprinkle with chocolate chips.
• 3 Bake 11 to 13 minutes or until toothpick inserted in center comes out clean and top is just beginning to brown. Run knife around edges of pan to loosen cake. Immediately turn pan upside down onto sugared towel; carefully peel off waxed paper. Place clean sheet of waxed paper over top of hot cake; gently roll up cake in towel starting with one long side. Cool at least 45 minutes.
• 4 Stir pudding mix (dry) and milk in medium bowl with wire whisk or fork 1 to 2 minutes or until thickened. Fold in whipped topping. Unroll cake and spread filling to within 1/2 inch of edges. Reroll cake. Wrap in plastic wrap; refrigerate at least 2 hours for filling to set. Store in refrigerator.