Title: Chocolate Raspberry Roll Cake
Categories: Cake Chocolate Lowcal
Yield: 10 Servings
| CAKE |
| 3/4 | c | Flour |
| 1/3 | c | Unsweetened cocoa |
| 1 | ts | Baking powder |
| 3/4 | c | Egg substitute |
| 1 | c | Brown sugar |
| 1/3 | c | Water |
| 1 | ts | Vanilla |
| 1 | ts | Instant coffee dissolved in 1 ts water |
| FILLING |
| 15 | oz | Skim milk Ricotta cheese |
| 1 1/2 | tb | Vanilla |
| 3 1/2 | tb | Sugar |
| 2 | c | Raspberries |
| 1 | ts | All fruit raspberry spread |
For CAKE roll: Line a 15-1/2x10-1/2x1 inch pan with aluminum foil or wax
paper. Spray with vegetable oil cooking spray. In a medium bowl, sift
together flour, cocoa and baking powder. Set aside. In a large bowl beat
the egg substitute until thick; gradually beat in brown sugar. Blend in
water, vanilla and coffee. Gradually add flour and beat batter until
smooth. Pour batter into pan, spreading to cover. Bake 15 minutes or until
tester inserted into center comes clean. Invert cake onto a towel.
Carefully remove foil or wax paper. While still hot, roll the cake in the
towel from the narrow end. Cool on a wire rack. Do not remove towel. For
FILLING: Blend the ricotta cheese, vanilla and sugar in a food processor
or blender until creamy. Mix half of cheese mixture with 1 cup of the
berries. Mix the remaining half with the raspberry all-fruit spread. TO
ASSEMBLE: Once the chocolate roll is cool, unroll the cake and remove the
towel. Spread the cheese/whole berrie mixture over cake. Then roll the
cake. Frost the cake with the cheese/fruit spread mixture ans decorate
with remaining berries.