Low-Fat Chocolate Cream-Filled Cake Roll
alt.cooking-chien/Dallas and Rina/2000
Makes 12 servings

Cake:
1 tsp. baking powder
1 cup all purpose flour
1/3 cup sugar
1/2 cup egg substitute
1/4 cup skim milk
1 Tbsp powdered sugar
1 Tbsp canola oil

Chocolate Filling:
1/4 cup sugar
1/4 cup cocoa powder
4 tsp. cornstarch
1 cup evaporated skim milk
1/2 cup (4 oz.) light cream cheese

Preheat oven to 375 degrees, spray and flour a 15x10x1-inch jelly-roll pan; set aside.

Stir together flour and baking powder.

In a separate bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add the granulated sugar, beating on medium speed for 4 to 5 minutes or until thick. Add milk and oil; beat on low until combined. Sprinkle flour mixture over egg mixture; fold by hand until combined. Spread evenly in the pan.

Bake for 10 to 12 minutes or until the top is golden and springs back when touched. Immediately loosen edges of cake and turn cake out onto a towel sprinkled with 1 Tbsp powdered sugar. Roll up towel and cake - jelly roll style - starting from one of the short sides of the cake. Cool on a rack.

Chocolate Filling:
Combine sugar, cocoa and cornstarch in a small saucepan. Stir in evaporated milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 more minutes. Remove from heat - cover surface and cool to room temperature. When cool, mix in 1/2 cup softened cream cheese.

Unroll the cake and evenly spread the filling over the cake. Roll up the cake and chill for 2 to 6 hours. If desired, top with additional powdered sugar.