Chocolate-Filled Cake Roll

Chocolate-Filled Cake Roll
205 min.
12
188kcal

Suggestions


Indulge your sweet tooth with a delightful Chocolate-Filled Cake Roll that is sure to impress both family and friends! This dessert combines the light, airy texture of a sponge cake with a rich and creamy chocolate filling, creating a perfect balance of flavors and textures. Whether you're celebrating a special occasion or simply treating yourself, this cake roll is a showstopper that will leave everyone asking for seconds.

What makes this recipe even more appealing is its relatively low calorie count of just 188 kcal per serving, making it a guilt-free indulgence. With a preparation time of just over three hours, including cooling and chilling, you can easily fit this dessert into your day. The combination of fat-free ingredients ensures that you can enjoy a slice without compromising your health goals.

As you roll the cake, the anticipation builds, and the moment you slice into it reveals a beautiful swirl of chocolate filling that is both inviting and irresistible. Perfect for gatherings, potlucks, or a cozy night in, this Chocolate-Filled Cake Roll is not just a dessert; it's an experience. So gather your ingredients, roll up your sleeves, and get ready to create a masterpiece that will delight your taste buds and impress your guests!

Ingredients

  • teaspoon double-acting baking powder 
  • tablespoons chocolate chips miniature
  •  eggs 
  • cup skim milk fat-free (skim)
  • cup flour all-purpose
  • cup granulated sugar 
  • package chocolate pudding fat-free sugar-free instant (4-serving size)
  • 0.3 cup powdered sugar 
  • 0.3 teaspoon salt 
  • teaspoon vanilla 
  • 0.3 cup water 
  • cup cool whip fat-free frozen thawed ()

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • plastic wrap
  • hand mixer
  • toothpicks
  • kitchen towels

Directions

  1. Heat oven to 37
  2. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Grease waxed paper with shortening; lightly flour.
  3. Sprinkle powdered sugar evenly over clean dish towel in a rectangle the same size as the pan.
  4. 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.
  5. Pour into pan.
  6. Sprinkle with chocolate chips.
  7. 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.
  8. 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.
  9. 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.

Nutrition Facts

Calories188kcal
Protein7.72%
Fat10.78%
Carbs81.5%

Properties

Glycemic Index
22.53
Glycemic Load
17.8
Inflammation Score
-1
Nutrition Score
4.0043478046098%

Nutrients percent of daily need

Calories:187.72kcal
9.39%
Fat:2.27g
3.49%
Saturated Fat:0.98g
6.11%
Carbohydrates:38.56g
12.85%
Net Carbohydrates:37.9g
13.78%
Sugar:28.21g
31.35%
Cholesterol:42.91mg
14.3%
Sodium:229.08mg
9.96%
Alcohol:0.11g
100%
Alcohol %:0.17%
100%
Protein:3.65g
7.31%
Selenium:7.82µg
11.17%
Vitamin B2:0.18mg
10.32%
Phosphorus:72.21mg
7.22%
Vitamin B1:0.11mg
7.18%
Calcium:65.32mg
6.53%
Folate:25.94µg
6.49%
Manganese:0.11mg
5.29%
Vitamin B12:0.31µg
5.15%
Iron:0.86mg
4.77%
Vitamin B3:0.69mg
3.45%
Vitamin D:0.44µg
2.96%
Vitamin B5:0.29mg
2.89%
Copper:0.06mg
2.78%
Fiber:0.66g
2.65%
Magnesium:10.36mg
2.59%
Zinc:0.38mg
2.53%
Potassium:87mg
2.49%
Vitamin A:117.59IU
2.35%
Vitamin B6:0.04mg
2.19%