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Chocolate Cake Roll 

prep time
20 min
total time
2 hr 5 min
makes
20 servings, 1 piece (51 g) each

Ingredients:

  • 6 squares Baker's Semi-Sweet Chocolate, divided
  • 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

  • SPRAY 15x10x3/4-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray.
  • MICROWAVE 3 chocolate squares 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.
  • 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.
  • BEAT cream cheese and remaining icing sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups 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 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.

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