Heat 350 degree. Spray 15 by 10-in pan. Line with
waxed paper; spray with additional spray. Microwave
3 chocolate squares and butter in med bowl on high 1
1/2 to 2 min or until butter is melted. Stir until
chocolate is completely melted. Add g. sugar; mix
well. Beat eggs in lrg bowl with mixer on high speed
3 min or until thickened. Blend in chocolate
mixture. Add 1/4 c flour and baking soda; beat just
until blended. Add remaining flour alternatively
with water, beating well after each addition. Spread
evenly into prepared pan. Bake 15 min. or until to
of cake springs when touched; sprinkle with 1/4 c
pwd 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 pwd sugar in med bowl with mixer until
well blended. Gently stir in 1 1/2 c 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 bowl on high 1 to 1 1/2min or until chocolate is
completely melted and mixture is well blended, stirring
after 1 min. Cool 2 min; spread onto cake. Refrigerate 1
hr.
Originally Submitted
4/7/2012
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