Light 'n' Creamy Chocolate Cake Roll

Light 'n' Creamy Chocolate Cake Roll Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
This delightful chocolate cake roll won second place in a professional competition. The creator of the recipe studied culinary arts at the University of Akron and spent three years working in Italy as a private chef.

Yield:

10 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 392
Caloriesfromfat 27 %
Fat 11.8 g
Satfat 7.2 g
Monofat 3.7 g
Polyfat 0.4 g
Protein 7.8 g
Carbohydrate 66.3 g
Fiber 2.3 g
Cholesterol 17 mg
Iron 1.1 mg
Sodium 377 mg
Calcium 283 mg

Ingredients

CAKE:
3 tablespoons unsweetened cocoa (such as Hershey's)
1 (16-ounce) package angel food cake mix (such as Duncan Hines)
Cooking spray
1/2 cup powdered sugar
FILLING:
2 (1-ounce) bars unsweetened baking chocolate (such as Hershey's)
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup powdered sugar
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 teaspoon unsweetened cocoa (such as Hershey's)
Chocolate curls (optional)

Preparation

Preheat oven to 350°.

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

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. 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.

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. Sprinkle with 1 teaspoon cocoa. Cut the cake into 10 slices; garnish with chocolate curls, if desired.

Note:

December 2001
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