Trimtime Chocolate Cake Roll Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 All purpose flour1⁄2 Cup (8 tbs)
 European style cocoa/Cocoa1⁄4 Cup (4 tbs)
 Baking powder1 Teaspoon
 Eggs4
 Sugar1⁄3 Cup (5.33 tbs)
 Vanilla extract1 Teaspoon
 Frozen non fat vanilla yogurt1 Pint, slightly softened (2 Cups)

Nutrition Facts

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

Directions

Preheat oven to 400°F.
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.
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