Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------CAKE---------------------------------
1/2 c All-purpose flour 1/2 c Splenda granular sweetner
1/2 c Unsweetened cocoa powder 1/2 ts Vanilla
6 Eggs,separated

--------------------------FILLING-------------------------------
3 tb Cornstarch 3 tb Cocoa powder
1/3 c Splenda granular sweetner 2 tb Splenda granular,sweetner
3/4 c Prepared coffee 2 ts Cornstarch
1 Egg,beaten 1/3 c Milk
1 tb Coffee liqueur 3 tb Corn syrup
1/3 c Whipping cream,optional 1/2 ts Vanilla
Chocolate Glaze

Cake: Grease 15" x 10" jelly-roll pan,line with wax paper and grease
again.Sift together flour and cocoa; set aside.Beat egg yolks,splenda
and vanilla until light and creamy.In large bowl,beat egg whites
until stiff but not dry.Fold in egg yolk mixture.Gently fold in flour
mixture just until blended.Spread evenly into prepared pan. Bake at
375 degrees for 10 minutes or until firm to the touch.Turn out onto
tea towel lined with wax paper.Remove pan-lining paper. Roll up cake
in towel,starting at narrow edge.Cool on rack. Filling: In small
heavy saucepan,mix cornstarch and splenda. Stir in coffee.Cook and
stir over medium heat until it boils.Cook over low heat 2
minutes.Whisk a little of hot mixture into egg; return to
saucepan.Cook and stir 2 minutes. Remove from heat,stir in liqueur.
Cover and chill. Beat cream until stiff,(if using); fold into cooled
coffee mixture. Chocolate Glaze: In small heavy saucepan, combine
cocoa powder,splenda,cornstarch.Whisk in corn syrup and vanilla.Cook
and stir over medium heat until mixture comes to boil.Simmer,stirring
over low heat 1 minute or until thickened and glossy.Cool 5 minutes.
Unroll cake and spread with filling. Roll up cake,removing wax
paper.Place seam side down on serving plate.Spread with Chocolate
Glaze. Chill until serving time.

Tip: Cocoa powder has most of the fat (cocoa butter) removed in
processing; therefore, it is much lower in fat than chocolate, making
it preferable for low-fat baking.However, all the wonderful chocolate
flavour is still there.

Per Serving 114g Energy 180 calories Protein 8.0g Fat 6.5g
Carbohydrates 24.2g

Typed by G.Major 071195 From the Splenda Fall Winter
Recipe Booklet
Submitted By GEORGINA MAJOR On 08-21-95

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