Razzle Dazzle Recipes - Recipes for St.
Patrick's Day
"Your source for Irish recipes online for celebrating St. Patrick's Day"
Weight Watchers Cocoa Roll with Mint Filling
Cocoa roll:
� cup flour
� cup sugar
1 teaspoon vanilla extract
� teaspoon, each, baking soda and salt
4 eggs, separated and at room temperature
� cup plus 2 teaspoons unsweetened cocoa powder
Mint filling:
� package, whipped topping mix
� cup low fat milk
� cup marshmallow cream
� teaspoon peppermint extract
4 drops green food coloring
Mint sprigs, for garnish
To prepare the cocoa roll, preheat the oven to 375 degrees. Line the bottom of a
jelly-roll pan with wax paper and spray with nonstick spray. Sift the flour, cup
of the cocoa, the baking soda and salt over another sheet of wax paper to
combine.
With an electric mixer on high speed, beat the egg yolks and vanilla in a medium
bowl until lemon colored and thickened, about 5 minutes. Add cup sugar and beat
until pale and thickened, 2 minutes more. Set aside.
With clean beaters, in another medium bowl, beat the egg whites at medium speed
until very soft peaks form, 1 to 2 minutes. Gradually beat in the remaining cup
sugar until stiff peaks form. Fold the yolk mixture and about of the cocoa
mixture into the egg whites, just until combined. Fold in the remaining cocoa
mixture in 2 additions, just until combined. Do not overmix. Evenly spread the
batter into the prepared pan. Bake in the preheated oven until the top springs
back when lightly touched, 12 to 14 minutes. Do not overbake or the cake will
crack when rolled.
Carefully invert the hot cake on a tea towel and remove the wax paper. Sift the
remaining 2 teaspoons of cocoa powder on top. Starting with the short side, roll
up the cake and set seam-side down on a rack to cool completely.
To prepare the filling, beat together the topping mix and milk in a medium bowl
with an electric mixer, according to package directions. Add the marshmallow
creme, peppermint extract and food coloring and beat until combined. To assemble
the cake, spread the filling over the unrolled cake to within 1 inch of the
edges. Roll up the cake and place it seam-side down on a serving plate and chill
1 hour. Using a serrated knife, slice into 12 pieces and garnish with the mint
sprigs. Serves 12.
Nutritional content per serving: 129 calories; 2 grams total fat; 71 milligrams
cholesterol; 105 milligrams sodium; 25 grams total carbohydrates; 3 grams
protein.
Razzle Dazzle
Recipes
http://www.razzledazzlerecipes.com
Don't forget to visit our other Recipe site at
That's My Home
Graphic from Kim's Whim