Chocolate Cake Roll

Instructions

1. Step 1

   Heat oven to 350°F.

2. Step 2

   Spray 15x10x3/4-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray.

3. 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 into prepared pan.

4. Step 4

   Bake 15 min. or until top of cake springs back when touched; sprinkle with 1/4 cup icing 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. Step 5

   Beat cream cheese and remaining icing sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups Cool Whip.

6. 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.

7. Step 7

   Microwave remaining chocolate and 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.