Double-Chocolate Cream Roll

Double-Chocolate Cream Roll

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 (3.4 ounces each) instant sugar-free white chocolate or 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 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.

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 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.
Adapted from: Taste of Home

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