Chocolate 50% Reduced Fat Filled Angel Cake Roll
A home-style Chocolate 50% Reduced Fat Filled Angel Cake Roll made with Angel Food Cake Mix, Cold Water, Powdered Sugar, Vanilla Extract, and Skim Milk. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
Ingredients
- 1 pkg
- 1/4 cup
- 8 oz
- 1/3 cup
- 2 tsp
- 1/2 cup
Method (preview)
- 1
Amount Measure Ingredient -- Preparation Method
- 2
CAKE 1 pk angel food cake Mix FILLING
- 3
Heat oven to 350F.
- 4
Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; extending foil about 1 inch above edge of pan.
- 5
Sprinkle clean towel with powdered sugar. * Prepare cake according to package directions.
- 6
Pour batter into prepared pan.
- 7
Bake 25 minutes or until top springs back when touched lightly.
- 8
Immediately invert onto prepared towel; gently peel off foil.
- 9
If necessary, trim crusty edges from cake.
- 10
Immediately roll cake and towel together, starting from narrow edge.
- 11
Cool completely on wire rack. * Prepare FILLING: In small bowl, sprinkle gelatin over water; allow to stand 3 minutes to soften.
- 12
In food processor, combine Neufchatel cheese, powdered sugar and vanilla; process until smooth.
- 13
In medium microwave-safe bowl, place chips and skim milk.
- 14
Microwave at HIGH (100%) 1-1/2 minutes.
- 15
Add gelatin mixture; stir until gelatin is dissolved and mixture is smooth.
- 16
Pour chip mixture into cheese mixture; process until smooth, about 2 minutes.
- 17
Add whipped topping; process about 1 minute.
- 18
Pour mixture into medium bowl; refrigerate until set, about 2 hours.
- 19
Unroll cake; remove towel.
- 20
Spread filling to within 1/2 inch of edges of cake.
- 21
Starting at narrow edge, reroll cake.
- 22
Place seam side down on serving plate.
- 23
Refrigerate about 2 hours.
- 24
Lightly dust with powdered sugar before serving.
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