Ingredients
1 ===cake===
5 eggs
1/2 cup sugar
3 package sweet'n low
1 tsp vanilla extract
3/4 cup all-purpose flour
2 tbsp cornstarch
1 tsp baking powder
1 ===filling===
2 cup skim milk
1 package s/f chocolate instant pudding mix
1 ===topping===
2 tsp s/f cocoa mix
Directions
Preheat oven to 400 degrees F. Grease and line the bottom of a
10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy. Sprinkle
sugar, Sweet'n Low and vanilla over eggs; continue beating for 2
minutes.
Sift flour, cornstarch, and baking powder together. Sprinkle half
the mixture over batter; fold in with spatula. Repeat with remaining
flour mixture. Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is
golden and springs back when lightly touched.
Arrange a towel on work surface and cover with aluminum foil. Loosen
edges of cake; unmold on foil. Roll cake jelly roll style, with towel
as a guide. Leave cake rolled until it cools into jelly roll shape.
Meanwhile, to make filling, blend milk with pudding mix according to
package directions. Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll. Sprinkle
sugar-free cocoa over the top to decorate. Cut into 1" slices and
serve.
Nutritional information per serving: Carbohydrates - 21g; Protein -
5; Fat ~ 2g; Calories - 122; Fiber - .2g; Sodium - 197mg; Cholesterol
~ 92mg. Exchanges per serving: 1 Fruit exchange plus 1/2 Skim milk
exchange plus 1/2 Fat exchange
NOTE: This cake can also be filled with a sweet fruit spread, using
1 1/4 cup spread. Recipes for a few follow. NF
Nutritional information per serving using fruit spread: Carbohydrates
~ 15g; Protein - 3g; Fat - 2g; Calories - 88; Fiber - .5g; Sodium -
46mg; Cholesterol - 91.
Exchanges per serving: 1 Starch exchange
Source: The Art of Cooking for the Diabetic, by Mary Abbott Hess
Formatted by: Nancy Filbert; April, 1995 Submitted By
LIR119@DELPHI.COM On SUN, 21 JAN 1996 083110 -0500 (EST)
Servings: 15 servings
Chocolate-Filled Cake Roll // Corrected Versi Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Diabetic
The History of Recipes
It is actually possible to trace the history of written recipes way back into ancient history, certainly as far back into history as the Egyptians, and maybe further still. Interesting though that maybe, sadly, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to academics are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, something we still use today. He also tells us how the ancient Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as bay, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the East, including spices such as coriander, basil and rosemary. These new herbs and spices caused an explosion in cookery books, most of which are now in private collections. By the time we get to the 1900s, cooking books are highly popular mostly due to increased literacy, leisure time and having more disposable income. The arrival of television brings us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Chocolate Filled Cake Roll __ Corrected Versi recipe.
