Light 'n' Creamy Chocolate Cake Roll

Name: Light 'n' Creamy Chocolate Cake Roll
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams package angel food cake mix (such as Duncan Hines); 57 grams bars unsweetened baking chocolate (such as Hersheys); 227 grams block 1/3-less-fat cream cheese, softened; 118 milliliters powdered sugar; 237 milliliters powdered sugar; 1 teaspoon unsweetened cocoa (such as Hersheys); 3 Tbsps unsweetened cocoa (such as Hersheys); 227 grams frozen fat-free whipped topping, thawed

The recipe Light 'n' Creamy Chocolate Cake Roll can be made in about 45 minutes. Watching your figure? This gluten free recipe has 343 calories, 8g of protein, and 7g of fat per serving. This recipe serves 10. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from My Recipes requires angel food cake mix, bars baking chocolate, block 1/3-less-fat cream cheese, and cocoa. It is a very budget friendly recipe for fans of Mediterranean food. Creamy Chocolate Cake Roll, Creamy Chocolate-Angel Food Cake Roll, and Light Chocolate Cake are very similar to this recipe.

Instructions

Preheat oven to 35

Equipment you will use

Oven

To prepare the cake, combine 3 tablespoons cocoa and cake mix in a large bowl. Prepare the cake mix with added cocoa according to package directions. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper.

Ingredients you will need

Cooking Spray

Cake Mix

Cocoa Powder

Jelly

Roll

Equipment you will use

Wax Paper

Bowl

Frying Pan

Pour batter into pan.

Equipment you will use

Frying Pan

Bake at 350 for 25 minutes or until cake springs back when touched lightly in center. Cool the cake in pan 5 minutes. Loosen cake from sides of pan, and turn out onto a dish towel dusted with 1/2 cup powdered sugar; carefully peel off wax paper. Cool the cake 1 minute. Starting at narrow end, roll up cake and towel together.

Ingredients you will need

Powdered Sugar

Roll

Equipment you will use

Kitchen Towels

Wax Paper

Oven

Frying Pan

Place, seam side down, on a wire rack, and cool completely (about 15 minutes).

Equipment you will use

Wire Rack

To prepare the filling, place baking chocolate in a glass bowl; microwave at high 2 minutes or until almost melted, stirring after 1 minute. Cool.

Ingredients you will need

Unsweetened Baking Chocolate

Equipment you will use

Microwave

Bowl

Place the cream cheese in a medium bowl, and beat with a mixer at medium speed until smooth. Gradually add the melted chocolate and 1 cup powdered sugar, beating mixture well (mixture will be very thick). Gently stir 1/2 cup whipped topping into the filling, and gently fold in the remaining whipped topping.

Ingredients you will need

Whipped Topping

Powdered Sugar

Cream Cheese

Chocolate

Equipment you will use

Blender

Bowl

Carefully unroll cake; remove towel.

Spread filling over the cake, leaving a 1/2-inch border around outside edges. Re-roll cake, and place, seam side down, on a platter. Cover and chill for 30 minutes.

Ingredients you will need

Spread

Roll

Sprinkle with 1 teaspoon cocoa.

Ingredients you will need

Cocoa Powder

Cut the cake into 10 slices; garnish with chocolate curls, if desired.

Ingredients you will need

Chocolate Curls