Ingredients
1-1/2 teaspoons shortening5 large eggs, separated, room temperature1 teaspoon vanilla extract1 cup plus 2 teaspoons confectioners’ sugar, divided3 tablespoons baking cocoa1/8 teaspoon salt1-1/2 cups cold fat-free milk2 packages (3.3 ounces each) instant white chocolate pudding mix or 2 packages (3.4 ounces) instant vanilla pudding mix1 carton (8 ounces) frozen reduced-fat whipped topping, thawed3 tablespoons fat-free caramel ice cream topping, divided1/2 cup chopped walnuts, divided1 tablespoon fat-free hot fudge ice cream topping, warmed
Preparation
Coat a 15x10x1-in baking pan with cooking spray; line with parchment. Grease the paper with shortening; set aside.
In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners’ sugar, cocoa and salt; gradually add to egg yolks. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan.
Bake at 350° for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners’ sugar. Gently but quickly peel off paper.
Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges. Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again.
Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers.
