Chocolate-Filled Cake Roll
Chocolate-Filled Cake Roll might be a good recipe to expand your dessert recipe box. This recipe makes 12 servings with 193 calories, 4g of protein, and 3g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours and 25 minutes. Head to the store and pick up chocolate instant pudding and pie filling mix, chocolate chips, water, and a few other things to make it today.
Instructions
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.
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.
Sprinkle with chocolate chips.
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.
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.