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