Creamy Chocolate Roll with Berries

• 6 eggs, separated
• 1/4 cup plus 2 Tbsp. sugar, divided
• 4 oz. Baker's Semi-Sweet Chocolate, melted and cooled
• 1 tsp. vanilla
• 3/4 tsp. cream of tartar
• 2 cups thawed Cool Whip Whipped Topping, divided
• 2-1/4 cups fresh berries (strawberries, blackberries, raspberries)

1. Heat oven to 350 degrees F.
2. Spray a 15x10x3/4-inch pan with cooking spray.
3. Line with waxed or parchment paper; spray with additional cooking spray.
4. Beat egg yolks and 1/4 cup sugar in large bowl with mixer on high speed 3 min.
5. or until thickened.
6. Add melted chocolate and vanilla; mix well.
7. Beat egg whites in clean large bowl until foamy.
8. Add cream of tartar and beat at high speed until soft peaks form.
9. Gradually add remaining sugar until stiff peaks form.
10. Gently fold in one-third of the egg whites into egg yolk mixture.
11. Fold in remaining whites until incorporated.
12. Spread evenly into prepared pan.
13. Bake 15 to 17 min.
14. or until cake is puffed, and springs back when gently pressed.
15. Cover cake with a clean, damp kitchen towel.
16. Place on wire rack; cool in pan 1 hour.
17. Remove towel from cake.
18. Use parchment paper to lift cake from pan.
19. Spread 1-1/4 cups Cool Whip over top of cake; gently roll cake from the long end, peeling off the parchment paper as you roll.
20. Place seam side down on serving platter.
21. Spread remaining whipped topping.
22. Top with berries.

eggs, sugar, chocolate, vanilla, cream of tartar, topping, fresh berries

Taken from www.kraftrecipes.com/recipes/creamy-chocolate-roll-berries-172209.aspx (may not work)