Creamy Chocolate Cake Roll with Berries

• 1/2 cup powdered sugar, divided
• 6 eggs
• 1 pkg. (2-layer size) chocolate cake mix
• 1/2 cup oil
• 1/4 cup water
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 cups thawed COOL WHIP Whipped Topping
• 2 cups mixed fresh berries (blackberries and raspberries)
• 3 bunches currants (about 1-1/2 cups)
• 1 fresh lime wedges, cut into 5 wedges Safeway 3 ct For $1.00 thru 02/09

1. Heat oven to 350 degrees F.
2. Spray 15x10x1-inch pan with cooking spray.
3. Line with parchment; spray with additional cooking spray.
4. Sprinkle clean kitchen towel with 1/4 cup powdered sugar.
5. Beat eggs in large bowl with mixer until thick and lemon colored.
6. Add cake mix, oil and water; beat until blended.
7. Remove 2 cups batter for another use.
8. (See tip.)
9. Pour remaining batter into prepared pan.
10. Gently tap filled pan on counter to remove any air bubbles.
11. Bake 13 to 14 min.
12. or until top of cake springs back when lightly touched in center with finger.
13. Immediately invert cake onto towel; remove pan.
14. Carefully peel off paper.
15. Starting at one short side, roll up cake and towel together.
16. Cool completely on wire rack.
17. Meanwhile, mix sour cream and remaining sugar in medium bowl until blended; stir in COOL WHIP.
18. Unroll cake; remove towel.
19. Spread half the COOL WHIP mixture over cake.
20. Reroll cake; wrap tightly in plastic wrap.
21. Refrigerate cake and remaining COOL WHIP mixture 30 min.
22. Unwrap cake; place, seam side down, on platter.
23. Frost with remaining COOL WHIP mixture.
24. Garnish with berries, bunches of currants and lime wedges.

powdered sugar, eggs, chocolate cake mix, oil, water, s, blackberries, currants, lime wedges

Taken from www.kraftrecipes.com/recipes/creamy-chocolate-cake-roll-berries-186761.aspx (may not work)