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Desserts

Creamy Chocolate-Angel Food Cake Roll

photo by:kraft
This Divine Angel Food Cake Roll is an impressive dessert, with its creamy chocolate filling and chocolatey frosting made with whipped topping.
time
prep:
20 min
total:
2 hr 20 min
servings
total:
12 servings

What You Need

1-1/4
cups  powdered sugar, divided
1
pkg.  (16 oz.) angel food cake mix
1
pkg.   (4 oz.) BAKER'S Bittersweet Chocolate, divided
1
pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1
tub  (8 oz.) COOL WHIP LITE Whipped Topping (Do not thaw.), divided

Make It

HEAT oven to 350ºF.

SPRAY 15x10x1-inch pan with cooking spray. Line pan with waxed paper; spray lightly with cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar. Prepare cake batter as directed on package; pour into prepared pan.

BAKE 15 min. or until top of cake springs back when touched with finger. Immediately invert cake onto towel; remove pan. Carefully pull off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.

UNROLL cake; remove towel. Melt 2 oz. chocolate as directed on package. Mix Neufchatel and remaining sugar in large bowl with whisk until blended. Gradually stir in melted chocolate. Stir in 1 cup COOL WHIP; spread onto cake. Reroll cake; place, seam side down, on plate.

SPOON remaining COOL WHIP into microwaveable bowl. Add remaining chocolate. Microwave on HIGH 2 min.; stir until blended. Cool 15 min.

FROST cake with COOL WHIP mixture. Refrigerate 30 min.

Kraft Kitchens Tips

Size-Wise
You'll know it's a special occasion when you get to enjoy a serving of this cake roll.
Substitute
If you don't have a 15x10x1-inch pan, you can use a 17x12-inch disposable aluminum foil pan instead.
How to Make Chocolate Curls
Melt 2 oz. BAKER'S Semi-Sweet or Premium White Baking Chocolate as directed on package. Spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm, but still pliable. To make curls, push a metal spatula firmly onto bottom of baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.)
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