6 Tbsp. plus 1/8 tsp. unsweetened cocoa powder, divided
1/2 cup flour
1/2 tsp. CALUMET Baking Powder
4 eggs, separated
2/3 cup granulated sugar, divided
1 tsp. vanilla
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. powdered sugar
6 Tbsp. brewed strong MAXWELL HOUSE Rich Dark Roast Coffee, cooled, divided
2 cups thawed COOL WHIP Whipped Topping
3 JET-PUFFED Marshmallows
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Let's Make It
Heat oven to 400ºF.
Melt white chocolate as directed on package; spread into 11x8-inch rectangle on parchment-covered baking sheet. Melt 1 oz. semi-sweet chocolate as directed on package. Drop in small spoonfuls over white chocolate; swirl gently with knife. Refrigerate until ready to use.
Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Combine flour, baking powder and 1/4 cup cocoa powder. Beat egg whites in medium bowl with hand-held mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating constantly until stiff peaks form.
Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Blend in vanilla. Add flour mixture; mix well. (Mixture will be thick.) Add 1/3 of the beaten egg whites; stir gently just until blended. Gently stir in remaining egg whites. Spread onto bottom of prepared pan.
Bake 8 to 10 min. or until top of cake springs back when touched in center. Carefully run knife around edges to loosen cake. Sprinkle clean kitchen towel evenly with 2 Tbsp. of the remaining cocoa powder. (For best results, do not use a terrycloth towel.) Invert cake onto prepared towel; carefully peel off paper. Starting at one short side, roll up cake and towel together; place on wire rack. Cool completely. Meanwhile, melt remaining semi-sweet chocolate; cool slightly.
Mix cream cheese and powdered sugar in medium bowl until blended. Add melted chocolate; mix well. Stir in 3 Tbsp. coffee. Gently stir in COOL WHIP. Unroll cake; remove towel. Brush cake with remaining coffee. Reserve 1 cup cream cheese mixture for later use; spread remaining cream cheese mixture onto cake. Reroll cake.
Place filled cake, seam side down, on platter. Cut 2-inch-thick diagonal slice off one end of cake roll; place on top of cake as shown in photo, securing to cake roll with some of the reserved cream cheese mixture. Frost cake with remaining cream cheese mixture, leaving cut cake slice unfrosted as shown in photo. Cut white chocolate sheet into 3x1-1/2-inch pieces. Insert into cream cheese frosting on cake as shown in photo. Use kitchen shears to trim marshmallows to resemble mushrooms as pictured; sprinkle with remaining cocoa powder. Use to garnish cake.
Set aside family time to reconnect and enjoy both good food and good company during the holidays while being mindful of food portion size.
How to Beat the Eggs
Because only 4 egg yolks are used, some stand mixer bowls are too large to allow the eggs to be beaten properly. Therefore, a hand-held electric mixer is recommended when preparing this recipe.
How to Store
Cakes frosted with cream cheese icing must be stored in the refrigerator.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.