Creamy Chocolate-Angel Food Cake Roll

  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)

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