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Trimtime Chocolate Cake Roll Recipe
|All purpose flour||1⁄2 Cup (8 tbs)|
|European style cocoa/Cocoa||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Frozen non fat vanilla yogurt||1 Pint, slightly softened (2 Cups)|
Serving size: Complete recipe
Calories 1158 Calories from Fat 253
% Daily Value*
Total Fat 29 g44.2%
Saturated Fat 11.1 g55.7%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 964.1 mg40.2%
Total Carbohydrates 195 g64.9%
Dietary Fiber 21.6 g86.5%
Sugars 99.6 g
Protein 60 g120.6%
Vitamin A 19.5% Vitamin C
Calcium 56.2% Iron 85.8%
*Based on a 2000 Calorie diet
Spray 15 1/2 x 10 1/2 x 1-inch jelly roll pan with vegetable cooking spray.
Line with wax paper; spray again.
Sift flour, cocoa and baking powder.
In small mixer bowl, beat eggs, sugar and vanilla until pale in color and mixture forms "ribbons" when beaters are lifted (about 5 minutes).
Fold in cocoa mixture; spread into prepared pan.
Bake 5-7 minutes, or until top springs back when touched gently.
Invert onto kitchen towel; peel off wax paper.
Roll up cake with towel from short side; cool completely on wire rack.
Unroll cake; spread with frozen yogurt.
Reroll cake without towel; press seam side down.
Cover; freeze until firm.
Sprinkle top lightly with powdered sugar if desired.
Cover; freeze leftover cake.