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Chocolate Cake Roll with Cream Cheese
Chocolate Cake Roll

Chocolate Cake Roll with Cream Cheese

82 Review(s)
Cook Minutes 2 Hr 5 Min
Prep : 20 Min Cook: 1 Hr 45 Min
A delicious cream cheese filling complements the rich chocolate cake in this show-stopper dessert. And if your cake cracks when rolled, don't worry-- the chocolate frosting will cover any cracks.
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20 Servings
Servings
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 pkg. (8 oz.) 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
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
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Spray 15x10x3/4-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 into prepared pan.
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.
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.
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 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.
Kraft Kitchen Tips!
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Note
Don't worry if the cake cracks when it is unrolled. The creamy frosting will cover the cracks beautifully.
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Special Extra
Sprinkle frosted cake with additional 1 Tbsp. sifted icing sugar just before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
220
Calories From Fat
0
% Daily Value
Total fat 12 g
18 %
Saturated fat 8 g
40 %
Cholesterol 55 mg
Sodium 100 mg
4 %
Total carbohydrate 27 g
9 %
Dietary fibre 1 g
4 %
Sugars 20 g
Protein 3 g
Vitamin A
8 %
Vitamin C
0 %
Calcium
2 %
Iron
4 %
Servings
Makes 20 servings, 1 piece (51 g) each.
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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