Chocolate Cake Roll
2 Hr(s) 5 Min(s)
20 Min(s) Prep
1 Hr(s) 45 Min(s) Cook
Watch this video to learn how to make a Chocolate Cake Roll. It's a tasty twist on the classic jelly roll cake. Prepare a Chocolate Cake Roll for a special occasion or a weekend dessert for a nice little treat.
What You Need
Select All
10 servings
Original recipe yields 10 servings
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
1
Heat oven to 350°F.
2
Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray.
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.
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.
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.
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
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.
Kitchen Tips
Tip 1
From our partners at Eggland’s Best®
How do you make this luscious dessert even better? Use Eggland’s Best® eggs! They come from hens that are fed a unique, all-vegetarian diet, resulting in high-quality eggs that taste great, and have more vitamins compared to ordinary eggs.
Tip 2
Size Wise
Enjoy a serving of this crowd-pleasing dessert on special occasions.
Tip 3
Note
Don't worry if the cake cracks when it is unrolled. The creamy frosting will cover the cracks beautifully.
Tip 4
Special Extra
Sprinkle frosted cake with additional 1 Tbsp. sifted powdered sugar just before serving.
Nutrition
Calories
470
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 14g
70%
Trans Fat 0.5g
Cholesterol 120mg
40%
Sodium 190mg
8%
Total Carbohydrates 67g
24%
Dietary Fiber 2g
7%
Sugars 51g
102%
Protein 6g
12%
Vitamin A
15%
Vitamin C
0%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 10 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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