I named this “sweet spot” because it is a really sweet treat….but it doesn’t do too much damage…if ya know what I mean. I made this back in November…but I thought it would be a great dessert to share in the new year when we are all a bit more conscience of what we put in our mouths :) Would also be a nice treat for Valentines Day!
Let cake cool 5 minutes then loosen side with a sharp knife and invert onto a towel that is coated with powdered sugar.
Ingredients
- CAKE:
- 3 tablespoons unsweetened cocoa (such as Hershey’s)
- 1 (16-ounce) package angel food cake mix (such as Duncan Hines)
- Cooking spray
- 1/2 cup powdered sugar
- FILLING:
- 2 (1-ounce) bars unsweetened baking chocolate (such as Hershey’s)
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 cup powdered sugar
- 1 (8-ounce) container frozen fat-free whipped topping, thawed
- 1 teaspoon unsweetened cocoa (such as Hershey’s)
- Chocolate curls (optional)
Preparation
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 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. Cover and chill for 30 minutes. Sprinkle with 1 teaspoon cocoa. Cut the cake into 10 slices; garnish with chocolate curls, if desired.
Double Chocolate Cake Roll-- Cooking Light
Ingredients
- Ingredients
- CAKE:
- 3 tablespoons unsweetened cocoa such as Hershey's
- 1 16-ounce package angel food cake mix (such as Duncan Hines)
- Cooking spray
- 1/2 cup powdered sugar
- FILLING:
- 2 1-ounce bars unsweetened baking chocolate (such as Hershey's)
- 1 8-ounce block 1/3-less-fat cream cheese, softened
- 1 cup powdered sugar
- 1 8-ounce container frozen fat-free whipped topping, thawed
- 1 teaspoon unsweetened cocoa such as Hershey's
- Chocolate curls optional
Instructions
- 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 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. Cover and chill for 30 minutes. Sprinkle with 1 teaspoon cocoa. Cut the cake into 10 slices; garnish with chocolate curls, if desired.