 Rocky Road Cake
Makes 14 servings
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Image © Publications International, Ltd.
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Rocky Road Cake
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Ingredients
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1-3/4
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cups all-purpose flour
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1/3
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cup unsweetened cocoa powder
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2
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teaspoons baking powder
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1
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teaspoon baking soda
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1/2
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teaspoon salt
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1
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cup granulated sugar
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3/4
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cup MOTT'S® Natural Apple Sauce
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1/2
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cup skim milk
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4
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egg whites
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1
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teaspoon vanilla extract
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Powdered sugar
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3/4
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cup marshmallow topping
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1/2
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cup frozen light nondairy whipped topping, thawed
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2
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tablespoons chopped unsalted peanuts
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Fresh red currants (optional)
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Mint leaves (optional)
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1. Preheat oven to 350°F. Line 15-1/2×10-1/2-inch jelly-roll pan with waxed paper.
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2. In medium bowl, sift together flour, cocoa, baking powder, baking soda and salt.
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3. In large bowl, whisk together granulated sugar, apple sauce, milk, egg whites and vanilla.
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4. Add flour mixture to apple sauce mixture; stir until well blended. Pour batter into prepared pan.
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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.
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6. In small bowl, whisk marshmallow topping until softened. Gently fold in whipped topping.
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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.
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© Mott's® is a registered trademark of Mott's, LLP
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Nutrients per Serving
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Calories
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190
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Calories from Fat
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6 %
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Total Fat
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1.5 g
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Sodium
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210 mg
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Printed
from fbnr.com
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