Double-chocolate Cream Roll |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I got this in a e-mail and it looked to good not to share. Ingredients:
ingredients |
1.) 1-1/2 teaspoons shortening |
2.) 5 eggs, separated |
3.) 1 teaspoon vanilla extract |
4.) 1 cup plus 2 teaspoons confectioners' sugar, divided |
5.) 3 tablespoons baking cocoa |
6.) 1/8 teaspoon salt |
7.) 1-1/2 cups cold fat-free milk |
8.) 2 packages (3.3 ounces each) instant white chocolate pudding mix or 2 packages (3.4 ounces) instant vanilla pudding mix |
9.) 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
10.)3 tablespoons fat-free caramel ice cream topping, divided |
11.)1/2 cup chopped walnuts, divided |
12.)1 tablespoon fat-free hot fudge ice cream topping, warmed |
Directions:
1. Preparation:
2. Coat a 15-in. x 10-in. x 1-in baking pan with nonstick cooking spray; line with parchment paper, coated with nonstick cooking spray. Set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar, cocoa and salt; gradually add to egg yolks. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan.
3. Bake at 350° for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners' sugar. Gently but quickly peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges. Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again. Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 12 Servings.
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