Chocolate Cream-filled Cake Roll

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 12
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/2 cup egg substitute
• 1/4 cup skim milk
• 1 tablespoon powdered sugar
• 1 tablespoon canola oil
• 1/4 cup sugar
• 1/4 cup cocoa powder
• 4 teaspoons cornstarch
• 1 cup evaporated skim milk
• 4 ounces light cream cheese

Recipe

• 1 preheat oven to 375 degrees.
• 2 spray and flour a 15"x10"x1" jelly-roll pan; set aside.
• 3 stir together flour and baking powder.
• 4 in a separate bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick.
• 5 gradually add the granulated sugar, beating on medium speed for 4 to 5 minutes or until thick.
• 6 add milk and oil; beat on low until combined.
• 7 sprinkle flour mixture over egg mixture; fold by hand until combined.
• 8 spread evenly in the pan.
• 9 bake for 10 to 12 minutes or until the top is golden and springs back when touched.
• 10 immediately loosen edges of cake and turn cake out onto a towel sprinkled with 1 tbsp.
• 11 powdered sugar.
• 12 roll up towel and cake, jelly roll style, starting from one of the short sides of the cake.
• 13 cool on a rack.
• 14 filling: combine sugar, cocoa and cornstarch in a small saucepan.
• 15 stir in evaporated milk.
• 16 cook and stir over medium heat until mixture is thickened and bubbly.
• 17 cook and stir for 2 more minutes.
• 18 remove from heat, cover surface and cool to room temperature.
• 19 when cool, mix in ½ cup softened cream cheese.
• 20 unroll the cake and evenly spread the filling over the cake.
• 21 roll up the cake and chill for 2 to 6 hours.
• 22 if desired, top with additional powdered sugar.