Double-Chocolate Cream Roll

By aerin8

Ingredients

• Ingredients
• 1-1/2 teaspoons shortening
• 5 eggs, separated
• 1 teaspoon vanilla extract
• 1 cup plus 2 teaspoons confectioners' sugar, divided
• 3 tablespoons HERSHEY®’S 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

Details

Servings 12
Preparation time 50mins
Cooking time 50mins

Preparation

Step 1

Directions
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° 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.