Chocolate Cake Roll

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 6 baker's semi-sweet baking chocolate, squares
• 6 tablespoons butter
• 1 cup granulated sugar
• 4 eggs
• 1 cup flour, divided
• 1/2 teaspoon baking soda
• 2/3 cup water
• 4 ounces philadelphia cream cheese, softened
• 3/4 cup powdered sugar, divided
• 3 cups cool whip topping, divided

Recipe

• 1 heat oven to 350.
• 2 spray 15x10x1 inch pan with cooking spray. line with waxed paper; spray with additional cooking spray.
• 3 microwave 3 chocolate squares and butter in medium microwaveable bowl on high 1-1/2 to 2 minute 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 minute 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.
• 4 bak 15 minute 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.
• 5 beat cream cheese and remaining powdered sugar in medium bowl with mixer until well blended. gently stir in 1 1/2 cups cool whip.
• 6 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.
• 7 microwave remaining chocolate and remaining cool whip in microwaveable bowl on high 1 to 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute cool 2 min.; spread onto cake. refrigerate 1 hour.