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Chocolate-Filled Cake Roll
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Prep Time:
25 minutes
Total Time:
3 hours 25 minutes
Indulge in a decadent chocolate-roll cake filled with creamy pudding – a tantalizing dessert for your loved ones from Betty Crocker's cookbook.
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
Instructions:
  • Preheat oven to 375°F. Prepare a 15 1/2x10 1/2x1 inch jelly roll pan by lining it with waxed paper. Grease the waxed paper with shortening and lightly dust with flour. Sprinkle powdered sugar evenly over a clean dish towel in a rectangle matching the pan's size.
  • In a medium-sized bowl, whisk the eggs vigorously for about 3 minutes until they become thick and turn a lovely lemon color. Next, add the granulated sugar, water, and vanilla, mixing well. Slowly incorporate the flour, baking powder, and salt on low speed until evenly combined. Transfer the batter into the pan and top with chocolate chips.
  • Bake for 11 to 13 minutes until a toothpick inserted in the center comes out clean and the top is lightly golden. Run a knife around the edges of the pan to release the cake. Quickly invert the pan onto a sugared towel, remove the waxed paper carefully, then place a fresh sheet of waxed paper on top of the hot cake. Roll up the cake in the towel from one long side, and let it cool for at least 45 minutes.
  • Whisk together pudding mix and milk until thickened, then gently fold in whipped topping. Spread the filling on the unrolled cake, leaving a 1/2 inch border. Roll up the cake, wrap in plastic wrap, and refrigerate for at least 2 hours to set. Keep stored in the refrigerator.

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