|
|
A tasty low-fat chocolate
sponge cake roll filled with nonfat frozen yogurt.
Trimtime
Chocolate Cake Roll
- 1/2 cup all-purpose flour
1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1 teaspoon baking powder
4 large eggs
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups nonfat frozen yogurt (any flavor) slightly softened
Powdered sugar (optional)
- Heat oven to 400°F
(205°C). 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 together flour, cocoa
and baking powder.
- Beat eggs, sugar and vanilla
in small bowl until pale in color, about 5 minutes. Fold in cocoa
mixture; spread batter into prepared pan.
- Bake 5 to 7 minutes or
until top springs back when touched lightly in center. Invert
cake onto clean towel; remove 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 roll.
Makes 12 servings.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
loading
|
|
|
