Chocolate Cake Roll


180 g Semi-Sweet Chocolate – divided
6 tablespoons Butter
1 cup Granulated Sugar
4 Eggs
1 cup Plain Flour – divided
1/2 teaspoon Baking Soda
2/3 cup Water
3/4 cup Icing Sugar – divided
125 g Philadelphia Brick Cream Cheese – softened
3 cups Redi-Whip (real whipped cream) – divided

* 38 x 25 x 2 cm (15 x 10 x 3/4”) pan
* Oven temperature = 180°C. (350°F.)

Heat oven.
Spray pan with cooking spray.
Line with waxed paper.
Spray with additional cooking spray.
Microwave chocolate and butter in medium microwaveable bowl on HIGH 1+1/2 to 2 minutes or until butter is melted.
Stir until chocolate is completely melted.
Add granulated sugar and mix well.
Beat eggs in large bowl with mixer on high speed 3 minutes 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 minutes or until top of cake springs back when touched.
Sprinkle with 1/4 cup icing sugar.
Immediately invert cake onto clean towel and remove pan.
Carefully peel off paper.
Starting at one short side, roll up cake and towel together.
Leave to 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 Redi-Whip real whipped cream.
Unroll cake carefully and remove towel.
Spread cream cheese mixture onto cake, completely covering top of cake.
Roll up cake and place, seam-side down, on platter.
Microwave remaining chocolate and Redi-Whip real whipped cream in a microwave safe bowl on HIGH 1 to 1+1/2 minutes,
or until chocolate is completely melted and mixture is well blended, stirring after 1 minute.
Cool 2 minutes and then spread onto cake.
Refrigerate for 1 hour.