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Rolled Cinnamon Chocolate Cake

Categories: Cakes/pies
Type: Desserts and Baked Goods

Here's a jelly-roll-style cake with Mexican flavor -- a blend of chocolate and cinnamon.

Serves: Serves: 8


  • 4 eggs or equivalent in egg substitute
  • 1/2 cup pourable Sugar Twin or Sprinkle Sweet
  • 1 teaspoon vanilla extract
  • 3/4 cup Bisquick Reduced Fat Baking Mix
  • 1/4 cup unsweetened cocoa
  • 1 (4-serving) package JELL-O sugar-free instant chocolate pudding mix
  • 2/3 cup Carnation Nonfat Dry Milk Powder
  • 1/2 teaspoon ground cinnamon
  • 1 1/3 cups water
  • 1/4 cup (1 ounce) chopped walnuts
  • 1/2 cup Cool Whip Lite

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  1. Preheat oven to 400 degrees. Spray a 15-by-10-by-l-inch jelly-roll pan with butter-flavored cooking spray.
  2. Line bottom of pan with waxed paper, then spray paper with butter-flavored cooking spray.
  3. In a large bowl, beat eggs with an electric mixer on HIGH until thick and creamy. Stir in Sugar Twin and vanilla extract. Add baking mix and cocoa. Mix gently to combine.
  4. Spread batter evenly in prepared pan. Bake for 5 to 7 minutes or until the center springs back when lightly pressed.
  5. Loosen cake around the edges with a knife. Invert the pan onto a clean tea towel and peel off waxed paper.
  6. Starting at short end, roll up the cake and towel together. Place on a wire rack and allow to cool completely. Just before unrolling, prepare filling.
  7. In a large bowl, combine dry pudding mix, dry milk powder, cinnamon, and water. Mix well using a wire whisk. Stir in walnuts.
  8. Unroll cake and carefully remove towel. Evenly spread pudding mixture over top and reroll cake.
  9. Cut into eight 1 1/4inch pieces and top each piece with 2 tablespoons Cool Whip Lite.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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