Prep
15-30 mins
Cook
1 HR 45 MIN
Calories
470
Ingredients
6 tbsp
butter
1 cup
granulated sugar
4
eggs
1 cup
flour, divided
1/2 tsp
baking soda
2/3 cup
water
3/4 cup
icing sugar, divided
125 g
(1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
3 cups
thawed Cool Whip Whipped Topping, divided
Instructions
Step 1
Heat oven to 350°F.
Step 2
Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray.
Step 3
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.
Step 4
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.
Step 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.
Step 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.
Step 7
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.