Chocolate Cake Roll with Chocolate Mousse Filling

Preheat oven to 350. Coat a 10 x 12 jelly roll pan or a 9 x 13 x 1/2" cake pan with cooking spray. Line the bottom of the pan with waxed paper and lightly spray waxed paper with cooking spray. Set aside. In a small bowl, dissolve cocoa in water. Beat egg yolks with Splenda until thick & fluffy (about 5 minutes). Add dissolved cocoa, prune puree and vanilla to beaten yolks. Sift halp the flour over the egg mixture and fold it in gently with a spatula. Repeat with remaining flour. Beat egg whites until foamy add cream of tartar, and beat until soft peaks form. Beat in granulated sugar until stiff peaks form. Fold egg whites into batter & pour into prepared pan. Use spatula to completely level batter. Bake for 18-21 minutes until cake is springy to the touch. Do not overbake or cake will crack when it is rolled. Lay smooth towel onto work surface. Sift cocoa powder onto towel. Allow cake to coll in pan 2-4 minutes. Turn cake onto towel and loosely roll up. Cool. In a medium bowl with an electric mixer, beat cream cheese until smooth. Beat in whipped topping, cocoa powder, splenda & vanilla until smooth & fluffy. Unroll cooled cake. Spread filling over cake, stopping 1" from the farthest short side. Starting from the short side closest to you, roll up cake again. Cover with plastic wrap & refrigerate cake until ready to serve. Dust with powdered sugar before serving if desired. Serves 8. 200 calories, 22 net carb grams, 7 fat grams (4.5 saturated). Diabetic exchange = 1 1/2 carb, 1 lean meat, 1 fat.