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