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Rocky Road Cake




Source of Recipe


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Recipe Introduction


servings 14
points 4


List of Ingredients




1-3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup MOTT'S® Natural Apple Sauce
1/2 cup skim milk
4 egg whites
1 teaspoon vanilla extract
Powdered sugar
3/4 cup marshmallow topping
1/2 cup frozen light nondairy whipped topping, thawed
2 tablespoons chopped unsalted peanuts
Fresh red currants (optional)
Mint leaves (optional)

Recipe



1. Preheat oven to 350°F. Line 15-1/2×10-1/2-inch jelly-roll pan with waxed paper.

2. In medium bowl, sift together flour, cocoa, baking powder, baking soda and salt.

3. In large bowl, whisk together granulated sugar, apple sauce, milk, egg whites and vanilla.

4. Add flour mixture to apple sauce mixture; stir until well blended. Pour batter into prepared pan.

5. Bake 12 to 15 minutes or until top springs back when lightly touched. Immediately invert onto clean, lint-free dish towel sprinkled with powdered sugar; peel off waxed paper. Trim edges of cake. Starting at narrow end, roll up cake and towel together. Cool completely on wire rack.

6. In small bowl, whisk marshmallow topping until softened. Gently fold in whipped topping.

7. Unroll cake; spread with marshmallow mixture to within 1/2 inch of edges of cake. Sprinkle peanuts over marshmallow mixture. Reroll cake; place, seam side down, on serving plate. Cover; refrigerate 1 hour before slicing. Sprinkle with powdered sugar and garnish with currants and mint leaves, if desired, just before serving. Cut into 14 slices. Refrigerate leftovers.


Nutrients per Serving
Calories 190
Calories from Fat 6 %
Total Fat 1.5 g
Sodium 210 mg