Chocolate Filled Cake Roll

Yields:	10-12 servings
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	30 minutes

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Ingredients


Cake
5	large	eggs
1/2	cup	sugar
1/8	cup	artifical sweetener	(3 packets)
1	teaspoon	vanilla extract
3/4	cup	flour, all-purpose
2	tablespoons	cornstarch
1	teaspoon	baking powder

Filling
2	cups	milk, skim
3.4	ounces	instant pudding mix	chocolate, (1 package)

Topping
2	teaspoons	cocoa mix

Directions

Preheat oven to 400 degrees F.

Grease and line the bottom of a 10x15 inch jelly roll pan with waxed paper.

Beat eggs in a large bowl with electric mixer until fluffy.

Sprinkle sugar, sweetener and vanilla over eggs; continue beating for 2 minutes.

Sift flour, cornstarch, and baking powder together.

Sprinkle half the mixture over batter; fold in with spatula.

Repeat with remaining flour mixture.

Spread batter evenly in pan.

Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.

Arrange a towel on work surface and cover with aluminum foil.

Loosen edges of cake; unmold on foil.

Roll cake jelly-roll-style, with towel as a guide.

Leave cake rolled until it cools into jelly roll shape.

Meanwhile, to make filling, blend milk with pudding mix according to package directions.

Refrigerate pudding until it thickens.

Unroll cake, spread evenly with pudding, and reroll.

Sprinkle sugar-free cocoa over the top to decorate.

Cut into 1inch slices and serve.

NOTE: This cake can also be filled with a sweet fruit spread, using 1 1/4 cup spread.

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Member Review

Half Moon Bay Pumpkin Bread

I used to live near Half Moon Bay and remember the Pumpkin Festival well. This recipe does a fitting tribute to the place and the fruits of the harvest. Yum...I'm smelling the loaves bake as I write... My personal preference is to decrease the oil and sugar slightly, but others will enjoy the richness and sweetness as is.

Reviewed by ladyhawke9