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Chocolate-Filled Cake Roll

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Chocolate-Filled Cake Roll
  • Prep 25 min
  • Total 3 hr 25 min
  • Servings 12
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Betty Crocker's Heart Healthy Cookbook shares a recipe! Treat your family to this cake roll that’s filled with chocolate pudding and pie filling mix - a luscious dessert.
By Betty Crocker Kitchens
Updated Jan 5, 2012

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Little things can make a big difference. Using a few mini chocolate chips makes it seem like a very chocolaty dessert without extra fat and sugar. And it’s okay to eat eggs once in a while, as long as you keep your overall fat and cholesterol low. You can try the lower-cholesterol Omega-3 eggs offered in grocery stores.

Nutrition

170 Calories, 2g Total Fat, 4g Protein, 34g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
210mg
9%
Potassium
105mg
3%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
22g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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