*DOUBLE-CHOCOLATE CREAM ROLL

By stepjo7269

Taste of Home Light & Tasty
By: Rose Monfort from Sparta, Tennessee.

Ingredients

• Directions:
• 1-1/2 teaspoons shortening
• 5 eggs, separated
• 1 teaspoon vanilla extract
• 1 cup plus 2 teaspoons confectioners' sugar, divided
• 3 tablespoons baking cocoa
• 1/8 teaspoon salt
• 1-1/2 cups cold fat-free milk
• 2 packages (3.3 ounces each) instant white chocolate pudding mix or 2 packages (3.4 ounces) instant vanilla pudding mix
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 3 tablespoons fat-free caramel ice cream topping, divided
• 1/2 cup chopped walnuts, divided
• 1 tablespoon fat-free hot fudge ice cream topping, warmed
• ●Coat a 15-in. x 10-in. x 1-in baking pan with cooking spray; line with parchment paper. Grease the paper with shortening; set aside.
• ●In a large 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 bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan.
• ●Bake at 350 degrees 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.
• ●In a small 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.

Preparation

Step 1

227 calories/serving