Creamy Chocolate-Angel Food Cake Roll

• 1-1/4 cups powdered sugar, divided
• 1 pkg. (16 oz.) angel food cake mix
• 1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, divided
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 1 tub (8 oz.) COOL WHIP LITE Whipped Topping (Do not thaw.), divided

1. Heat oven to 350 degrees F.
2. Spray 15x10x1-inch pan with cooking spray.
3. Line pan with waxed paper; spray lightly with cooking spray.
4. Sprinkle clean kitchen towel with 1/4 cup powdered sugar.
5. Prepare cake batter as directed on package; pour into prepared pan.
6. Bake 15 min.
7. or until top of cake springs back when touched with finger.
8. Immediately invert cake onto towel; remove pan.
9. Carefully pull off paper.
10. Starting at one short side, roll up cake and towel together.
11. Cool completely on wire rack.
12. Unroll cake; remove towel.
13. Melt 2 oz.
14. chocolate as directed on package.
15. Mix Neufchatel and remaining sugar in large bowl with whisk until blended.
16. Gradually stir in melted chocolate.
17. Stir in 1 cup COOL WHIP; spread onto cake.
18. Reroll cake; place, seam side down, on plate.
19. Spoon remaining COOL WHIP into microwaveable bowl.
20. Add remaining chocolate.
21. Microwave on HIGH 2 min.
22. ; stir until blended.
23. Cool 15 min.
24. Frost cake with COOL WHIP mixture.
25. Refrigerate 30 min.

powdered sugar, angel food cake mix, s bittersweet chocolate, cheese

Taken from www.kraftrecipes.com/recipes/creamy-chocolate-angel-food-cake-roll-157049.aspx (may not work)