Chocolate Cake Roll

photo by:kraft

We're running out of stars to describe how creamy and delicious this is. Jelly roll's chocolate cousin, this cake will remind you of your favorite snack treat growing up.

time

prep:

20 min

total:

2 hr 5 min

servings

total:

10 servings

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What You Need

1-1/2

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided

Tbsp. butter

cup granulated sugar

eggs

cup flour, divided

1/2

tsp. baking soda

2/3

cup water

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

3/4

cup powdered sugar, divided

cups thawed COOL WHIP Whipped Topping, divided

Make It

HEAT oven to 350°F.

SPRAY 15x10x1-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. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 2 min.; spread onto cake. Refrigerate 1 hour.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this crowd-pleasing dessert on special occasions.

Note

Don't worry if the cake cracks when it is unrolled. The creamy frosting will cover the cracks beautifully.

Special Extra

Sprinkle frosted cake with additional 1 Tbsp. sifted powdered sugar just before serving.

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fishygirl45

posted:2/11/2010

Tasted great, but ruined the first roll. I thought the cake texture would be similar to a pumpkin roll but because of the melted chocolate it stuck to the towel more and split. The cake isnt very flexible so you have to be very careful when unrolling and lots of powdered sugar.

bakechick7

posted:1/11/2010

DELICIOUS and fairly easy to make! Also very impressive looking!

mandilyn13

posted:12/29/2009

sooo yummy!!!

grandmothergina

posted:12/23/2009

Followed all directions to the letter,but should have used common sense and not microwaved the cool-whip with the chocolate.I will buy more cool-whip tomorrow,melt the chocolate then stir into cool-whip.

ilove2cook22

posted:12/22/2009

I made this two weeks ago for a family function and was told I needed to make it again for the holidays. Definitely a hit!

jeanne357588

posted:12/9/2009

When I unrolled it I was afraid I had a real mess with all the cracks but the chocolate topping really does cover nicely. Slice off the ends and you are left with what looks like a perfect rolled cake.

barbarasand

posted:12/7/2009

i know this will be heavely making it for christmas for my family. thank you for recipe

luth04

posted:12/6/2009

Easy, yummy, hit of the party. Great to make the night before. Great for company! Kids love it too!

kattphysh

posted:12/5/2009

It is fairly easy to make and looks great! I added some cocoa powder to the filling, it was good! Tip: Don't use fabric softener on your towel that you use for rolling cakes. I use a "flour sack" type of white muslin towel, not a terrycloth one.