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1
Heat oven to 350F.
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2
Spray 15x10x1-inch pan with cooking spray.
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3
Line with waxed paper; spray with additional cooking spray.
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4
Microwave 3 oz.
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5
chocolate and butter in medium microwaveable bowl on High 1-1/2 to 2 min.
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6
or until butter is melted.
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7
Stir until chocolate is completely melted.
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8
Add granulated sugar; mix well.
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9
Beat eggs in large bowl with mixer on high speed 3 min.
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10
or until thickened.
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11
Blend in chocolate mixture.
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12
Add 1/4 cup flour and baking soda; beat just until blended.
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13
Add remaining flour alternately with water, beating well after each addition.
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14
Spread evenly into prepared pan.
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15
Bake 15 min.
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16
or until top of cake springs back when touched; sprinkle with 1/4 cup powdered sugar.
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17
Immediately invert cake onto clean towel; remove pan.
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18
Carefully peel off paper.
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19
Starting at one short side, roll up cake and towel together; cool completely on wire rack.
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20
Beat cream cheese and remaining powdered sugar in medium bowl with mixer until well blended.
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21
Gently stir in 1-1/2 cups COOL WHIP.
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22
Unroll cake carefully; remove towel.
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23
Spread cream cheese mixture onto cake, completely covering top of cake.
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24
Roll up cake; place, seam-side down, on platter.
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25
Microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min.
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26
or until chocolate is completely melted and mixture is well blended, stirring after 1 min.
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27
Cool 2 min.
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28
; spread onto cake.
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29
Refrigerate 1 hour.
