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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 |
Directions:
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.
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