Chocolate Raspberry Roll Cake
Instant coffee dissolved in
-1 ts water
Skim milk Ricotta cheese
All fruit raspberry spread
For CAKE roll: Line a 15-1/2x10-1/2x1 inch pan with aluminum foil or
wax paper. Spray with vegetable oil cooking spray. In a medium bowl,
sift together flour, cocoa and baking powder. Set aside. In a large
bowl beat the egg substitute until thick; gradually beat in brown
sugar. Blend in water, vanilla and coffee. Gradually add flour and
beat batter until smooth. Pour batter into pan, spreading to cover.
Bake 15 minutes or until tester inserted into center comes clean.
Invert cake onto a towel. Carefully remove foil or wax paper. While
still hot, roll the cake in the towel from the narrow end. Cool on a
wire rack. Do not remove towel. For FILLING: Blend the ricotta
cheese, vanilla and sugar in a food processor or blender until
creamy. Mix half of cheese mixture with 1 cup of the berries. Mix
the remaining half with the raspberry all-fruit spread. TO ASSEMBLE:
Once the chocolate roll is cool, unroll the cake and remove the
towel. Spread the cheese/whole berrie mixture over cake. Then roll
the cake. Frost the cake with the cheese/fruit spread mixture ans
decorate with remaining berries.