Chocolate Cake Roll — We're running out of stars to describe how creamy and delicious this dessert is. Jelly roll's chocolate cousin, this recipe will remind you of your favorite treat growing up. The PHILADELPHIA Cream Cheese and COOL WHIP filling makes this cake magical.
What You Need
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- 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
- 6 Tbsp. butter
- 1 cup granulated sugar
- 4 eggs
- 1 cup flour, divided
- 1/2 tsp. baking soda
- 2/3 cup water
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 3/4 cup powdered sugar, divided
- 3 cups thawed COOL WHIP Whipped Topping, divided
Let's 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.