Double-Chocolate Cream Roll Recipe

Name: Double-Chocolate Cream Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 teaspoons shortening; 5 large eggs,; 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 (3.3 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

Servings: persons

1-1/2 teaspoons shortening
5 large eggs,
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 (3.3 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

1
Coat a 15x10x1-in baking pan with cooking spray; line with parchment paper. Grease the paper with shortening; set aside.
2
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.
3
Bake at 350u00b0 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.
4
Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
5
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.
6
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.

1110

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 teaspoons shortening, 5 large eggs,, 1 teaspoon vanilla extract, 1 cup plus 2 teaspoons confectioners' sugar, divided, and more.

Yes, Double-Chocolate Cream Roll falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Double-Chocolate Cream Roll

How did you like this recipe?

Frequently Asked Questions