Chocolate Cake Roll
"Sweet And Delectable Chocolate Flavor Blasted Cake Roll!"Serves 14 Servings | Prep Time 4-8 Minutes | Cook Time 12-16 Minutes
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
6 Tbsp. butter
1 cup granulated sugar
1 cup flour, divided
1/2 tsp. baking soda
2/3 cup water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup powdered sugar, divided
3 cups thawed COOL WHIP Whipped Topping, divided
Heat oven to 350°F.
Spray 15 x 10 x 1-inch pan with cooking spray.
Line with waxed paper; spray with additional cooking spray.
Microwave 3 oz. chocolate and butter in medium microwaveable bowl on High 1-1/2 to 2 min. or until butter is melted.
Stir until chocolate is completely melted.
Add granulated sugar; mix well.
Beat eggs in large bowl with mixer on high speed 3 min. or until thickened.
Blend in chocolate mixture.
Add 1/4 cup flour and baking soda; beat just until blended.
Add remaining flour alternately with water, beating well after each addition.
. Spread evenly into prepared pan.
Bake 15 min. or until top of cake springs back when touched; sprinkle with 1/4 cup powdered sugar.
Immediately invert cake onto clean towel; remove pan.
Carefully peel off paper.
Starting at one short side, roll up cake and towel together; cool completely on wire rack.
Beat cream cheese and remaining powdered sugar in medium bowl with mixer until well blended.
Gently stir in 1-1/2 cups COOL WHIP.
Unroll cake carefully; remove towel.
Spread cream cheese mixture onto cake, completely covering top of cake.
Roll up cake; place, seam-side down, on platter.
Microwave remaining chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min.
Until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 2 min.; spread onto cake. Refrigerate 1 hour.
Pairs Well With
After lunch & dinner food
I Made This Recipe To Make My Own Version Of Swiss Rolls!