Chocolate Filled Cake Roll

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 5 eggs
• 1/2 cup sugar
• 3 (7/8 g) packets sweet 'n low
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 2 cups skim milk
• 1 (1 1/2 ounce) package sugar-free instant chocolate pudding mix
• 2 teaspoons sugar-free hot cocoa mix

Recipe

• 1 preheat oven to 400°f.
• 2 grease and line the bottom of a 10x15-inch jelly roll pan with waxed paper.
• 3 beat eggs in a large bowl with electric mixer until fluffy.
• 4 sprinkle sugar, sweet 'n low and vanilla over eggs; continue beating for 2 minutes.
• 5 sift flour, cornstarch, and baking powder together.
• 6 sprinkle half the mixture over batter; fold in with spatula.
• 7 repeat with remaining flour mixture.
• 8 spread batter evenly in pan.
• 9 bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
• 10 arrange a towel on work surface and cover with aluminum foil.
• 11 loosen edges of cake; unmold on foil.
• 12 roll cake jelly roll style, using towel as a guide.
• 13 leave cake rolled until it cools into jelly roll shape.
• 14 to make filling, blend milk with pudding mix according to package directions.
• 15 refrigerate pudding until it thickens.
• 16 unroll cake, spread evenly with pudding, and reroll.
• 17 lightly sprinkle sugar-free cocoa over the top to decorate.
• 18 cut into 1" slices and serve.