Cream Fillings For Cake Roll.. Chocolate, Coconut, Butterscotch

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   Combine granulated sugar, flour and salt in a saucepan.

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   Gradually add milk. mix well.

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   Cook over medium heat until mixture boils, stirring constantly, boil 1 minute.

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   Blend a 1/4 cup of hot mixture into beaten egg.

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   Return egg mixture to saucepan, mix well.

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   Cook until mixture starts to bubble, stirring constantly.

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   Stir in margarine and vanilla.

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   Cool, then spread over jelly cake roll.

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   FOR CHOCOLATE CREAM FILLING:

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    3/4 cup granulated sugar.

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    3 tbls unbleached flour.

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    1/4 tsp salt.

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    1 1/4 cup skim milk, room temperature.

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    1 oz unsweetened baking chocolate square, melted.

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    1 egg, slightly beaten.

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    1 tsp vanilla.

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    do same as basic cream filling, except add chocolate square with milk, finish same as basic cream.

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    COCONUT CREAM FILLING:

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    same as basic cream filling, except use 1/2 cup granulated sugar, 3 tbls flour,1/4 tsp salt, 1 1/4 cup skim milk, room temperature,do basic procedure.use 1/3 cup flaked sweetened coconut.

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    BUTTERSCOTCH CREAM FILLING:

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    2/3 cup brown sugar, packed.

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    3 tbls flour.

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    1/4 tsp salt.

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    1 1/4 cup skim milk, room temperature.

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    1 egg, slightly beaten.

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    1 tbls margarine, melted.

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    1 tsp vanilla.

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    Combine brown sugar, flur, and salt in a saucepan.Gradually add mik, mix well.Cook over medium heat till mixture begins to boil.Boil 1 minutes, stirring constantly.

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    Blend a 1/4 cup of hot mixture into beaten egg.

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    Return all to sauepan, mix well.

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    cook until mixtue starts to bubble., stirring constantly.

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    Stir in margarine and vanilla.

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    Cool then spread over cooled jelly cake roll.

* Per serving · 4 servings · Values may vary.