LIGHT N' CREAMY CHOCOLATE CAKE ROLL

I haven't done a post regarding any type of food for quite a while. So, since I was having a craving for chocolate, but I am trying really hard to stay half-way away from large quantities of calories, I chose this recipe from Cooking Light.

FYI: I honestly would much rather have homemade Angel Food Cake and make my own whipped topping but for the sake of this recipe, I purchased the products that the recipe called for. It actually did taste just fine.



LIGHT N' CREAMY CHOCOLATE CAKE ROLL



Cake:
3 TB.unsweetened cocoa
1 pkg. angel food cake mix
Cooking spray
1/2 C. powdered sugar

Filling:
2 (1 ounce) bars unsweetened baking chocolate
1 (8 ounce)block 1/3 less fat cream cheese, softened
1 C. powdered sugar
1 (8 ounce) container frozen fat free whipped topping, thawed
1 ts. unsweetened cocoa



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.


Ladies, if you haven't purchased one of these new beater blades for your Kitchenaid,,, oh you must! It is quite the treat when mixing. It is like a new best friend!!

Bake at 350 for 25 minutes or until cake springs back when touched lightly in center. Cool the cake in pan 5 minutes.




Loosen cake from sides of pan, and turn out onto a dish towel dusted with 1/2 cup powdered sugar; carefully peel off wax paper. Cool the cake 1 minute.


Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack, and cool completely (about 15 minutes).


To prepare the filling, place baking chocolate in a glass bowl; microwave at high 2 minutes or until almost melted, stirring after 1 minute. Cool. Place the cream cheese in a medium bowl, and beat with a mixer at medium speed until smooth. Gradually add the melted chocolate and 1 cup powdered sugar, beating mixture well (mixture will be very thick). Gently stir 1/2 cup whipped topping into the filling, and gently fold in the remaining whipped topping.


Carefully unroll cake; remove towel. Spread filling over the cake, leaving a 1/2 inch border around outside edges. Re-roll cake, and place, seam side down, on a platter.


(this was my idea.. I rolled a plastic cutting sheet around this roll, put rubber bands around it, then chilled).
Cover and chill for 30 minutes. Sprinkle with 1 teaspoon cocoa. Cut the cake into 10 slices. Garnish with chocolate curls, if desired.

Yield: 10 servings



O.H. S.O. G.O.O.D!!!!! chocolate crave cured!!!