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Chocolate Raspberry Roll Cake

3/4 c flour
1/3 c unsweetened cocoa
1 tsp baking powder
3/4 c egg substitute
1 c brown sugar
1/3 c water
1 tsp vanilla
1 tsp instant coffee dissolved in-1 tsp. water

15 oz skim milk ricotta cheese
1 1/2 tbs. vanilla
3 1/2 tbs. sugar
2 c raspberries
1 tsp all fruit raspberry spread

Line a 15-1/2x10-1/2x1 inch pan with aluminum foil or wax paper.Spray
with vegetable oil cooking spray. In a medium bowl, sift together
flour, cocoa and baking powder.Set aside.In a large bowl beat the
egg substitute until thick; gradually beat in brown sugar.Blend in
water, vanilla and coffee. Gradually add flour and beat batter
until smooth. Pour batter into pan, spreading to cover. Bake 15
minutes or until tester inserted into center comes clean. Invert
cake onto a towel. Carefully remove foil or wax paper. While still
hot, roll the cake in the towel from the narrow end. Cool on a wire
rack. Do not remove towel.

Blend the ricotta cheese, vanilla and sugar in a food processor or
blender until creamy.Mix half of cheese mixture with 1 cup of the
berries. Mix the remaining half with the raspberry all-fruit spread.

Once the chocolate roll is cool, unroll the cake and remove the
towel. Spread the cheese/whole berry mixture over cake. Then roll
the cake. Frost the cake with the cheese/fruit spread mixture and
decorate with remaining berries.


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