Desserts

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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Happiness05

posted:4/19/2013

I did not use a towel when I rolled my cake. I use parchment paper with powdered sugar and it works great for me every time. I do not let the cake completely cool before I add the filling if I do I end up with a lot more cracks. I did change the icing. I used unsweetened chocolate and added a cup of powdered sugar. I wanted more of deep chocolate taste in the icing. Great recipe!

longstrider101

posted:3/25/2013

I looked for, at least an hour for this cake and finally found it thank goodness, i made this cake for my cooking class compitition and won by making this cake, it has great flavor and tastes as good as it looks! ive made three times, and all three times it has been succesful, cant wait to make it a fourth!

steph5910

posted:12/29/2012

I made this cake and everyone loved it. Very simple to make. Will be glad to make again. Thanks

katesterrox

posted:11/18/2012

The taste is outstanding. We found that by using a damp dish towel for rolling the cake held together better. We also suggest using a fan for cooling the cake before inserting the filling.

Sharronsews

posted:2/7/2012

Adding a teaspoon of salt to the recipe made a great difference in the flavor.

MaggieAnn13

posted:12/22/2011

I have made this cake roll twice, and the first time was much smoother than the second time. The first time I put the filling in while the cake was still somewhat warm and this worked well. The second time I waited until the roll was completely cool (as the directions say to do), and the cake cracked and separated into three pieces! Next time I will do what I did the first time and add the filling while the cake is still a bit warm and flexible. Although delicious, the cake does taste plain, so the second time I added orage rind to the filling and it was delicious.

a cook

posted:12/20/2011

The taste was very good and I liked the density of the icing--had a nice, thicker texture. However, my cake did break apart in two places when trying to roll with the icing, it actually stuck to my towel in places, too, which made it cumbersome to complete as well. Because the icing was so dense, I WAS able to get it rolled up even with the two breaks--the icing helped keep it together, and once I rolled it and wrapped tightly in saran (I made mine without icing like a pumpkin roll) and refrigerated it, it didn't held together ok, but doubt I would make again because of the problems.

laurie3236

posted:12/14/2011

I made this for our Christmas party for my Sunday School Class. Everyone liked it. It is a little challenging to make, but I like a challenge. The video helps too. Watched it after I made it. woops. Taste very good and looks pretty on a dish too.

tucker42082