Frank's Recipes! Cherry Filled Chocolate Angel Food Cake Roll

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Cherry Filled Chocolate Angel Food Cake Roll

This recipe appears very elaborate and difficult. It is actually very easy if you pay attention to the instructions. Using unsweetened cocoa is the low fat way to enjoy chocolate. Unlike other forms of chocolate which contain about 50% cocoa butter, cocoa has most of the cocoa butter pressed out. You can cut the unused cake into squares and freeze them in a plastic bag. You can also bake the unused cake batter in an ungreased loaf pan. Bake at 350 deg F for 33 to 43 minutes or until cracks appear on top appear dry. Cool cake by tipping pan on it�s side until completely cool. Loosen edges with knife or metal spatula to remove cake from the pan.

1/2 C. powdered sugar substitute (recipe follows)
1 (16 oz.) angel food cake
1/4 C. unsweetened cocoa.
chilled cherry pie filling (sugar-free recipe folows)

Heat oven to 350 deg F. Cut two pieces of parchment paper or foil to fit bottom of 2 15 X 10 X 1-inch baking pans. Place paper in pans. Sprinkle 1/2 C. powdered sugar substitute onto 2 clean towels. In a large bowl prepare cake as package directs adding cocoa with the cake mix. Spread half of batter in each paper-lined pan. Bake cakes 1 at a time on middle oven rack. Bake at 350 deg F for 10 to 14 minutes or until top springs back when touched lightly in center. Loosen edges with knife or metal spatula; immediately invert cake on to sugared towel; carefully remove parchment paper. Starting at the shorter side, roll up cake in towel; cool 20 minutes on wire rack. Repeat with remaining cake.

Carefully unroll 1 cool cake. Cut a piece plastic wrap or foil to cover cake; place over cake. Carefully roll up cake again and freeze for later use. Carefully unroll remaining cake; remove towel. Carefully spread cherry filling on top of cake evenly; roll up again, rolling loosely to incorporate filling. Place on serving platter. To serve cake roll, cut in to 1 inch slices.

Makes 10 servings.

Nutritional Info: (includes sugar-free cherry pie filling) Calories: 129 Calories from fat: less than 1 Total Fat: less than 1 g Cholesterol: 0 mg Sodium: 210 mg Carbohydrates: 29 g Dietary Fiber: 2 g Protein: 3 g

Powdered Sugar Substitute

Makes 20 servings

1/2 cup fat free powdered milk
1/2 cup cornstarch
1/4 cup granulated sugar substitute

Combine all ingredients in a blender. Process on high speed until powdered. This will measure equal to actual powdered sugar. (example: 1/4 cup substitute =1/4 cup actual powdered sugar)

Nutrition Facts
Amount Per Serving: Calories 14 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Sugar Free Cherry Pie Filling

Makes 8 servings

This recipe reduces the traditional recipe (using canned pie filling.)

32 ounces frozen no-sugar-added pitted cherries
1 3/4 cups granulated sugar substitute, or 42 packets
4 teaspoons all purpose flour
4 teaspoons cornstarch
1/4 teaspoon nutmeg
5 to 7 drops red food coloring

Thaw cherries completely in a strainer, reserving 3/4 cup cherry juice. Mix sugar substitute, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling. Boil. stirring constantly, 1 minute. Remove from heat and stir in cherries; stir in food coloring and chill. Makes enough to fill 9-inch pie.

Nutrition Facts
Amount Per Serving: Calories 101 - Calories from Fat 3
Percent Total Calories From: Fat 3%, Protein 5%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 21mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 275 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units