Light 'n' Creamy Chocolate Cake Roll

Light 'n' Creamy Chocolate Cake Roll
Photo by Randy Mayor

Ingredients

  • 1 (16-ounce) package angel food cake mix (such as Duncan Hines)
  • Cake:
  • 2 (1-ounce) bars unsweetened baking chocolate (such as Hershey's)
  • 1 teaspoon unsweetened cocoa (such as Hershey's)
  • 3 tablespoons unsweetened cocoa (such as Hershey's)
  • 2 (1-ounce) bars unsweetened baking chocolate (such as Hershey's)
  • 1 (8-ounce) container frozen fat-free whipped topping, thawed
  • + 17 more ingredients
    • 1 cup powdered sugar
    • Filling:
    • Filling:
    • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
    • 1 cup powdered sugar
    • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
    • 1 (16-ounce) package angel food cake mix (such as Duncan Hines)
    • Cooking spray
    • Cake:
    • 1 teaspoon unsweetened cocoa (such as Hershey's)
    • Chocolate curls (optional)
    • Cooking spray
    • ½ cup powdered sugar
    • Chocolate curls (optional)
    • 1 (8-ounce) container frozen fat-free whipped topping, thawed
    • 3 tablespoons unsweetened cocoa (such as Hershey's)
    • ½ cup powdered sugar

Preheat oven to 350°. To prepare the cake, combine 3 tablespoons cocoa and cake mix in a large bowl. Prepare the cake mix with added cocoa according to package directions. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper. Pour batter into pan. Bake at 350° for 25 ...

View full recipe at My Recipes

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