Creamy Chocolate-Angel Food Cake Roll

1. 1

   Heat oven to 350 degrees F.

2. 2

   Spray 15x10x1-inch pan with cooking spray.

3. 3

   Line pan with waxed paper; spray lightly with cooking spray.

4. 4

   Sprinkle clean kitchen towel with 1/4 cup powdered sugar.

5. 5

   Prepare cake batter as directed on package; pour into prepared pan.

6. 6

   Bake 15 min.

7. 7

   or until top of cake springs back when touched with finger.

8. 8

   Immediately invert cake onto towel; remove pan.

9. 9

   Carefully pull off paper.

10. 10

    Starting at one short side, roll up cake and towel together.

11. 11

    Cool completely on wire rack.

12. 12

    Unroll cake; remove towel.

13. 13

    Melt 2 oz.

14. 14

    chocolate as directed on package.

15. 15

    Mix Neufchatel and remaining sugar in large bowl with whisk until blended.

16. 16

    Gradually stir in melted chocolate.

17. 17

    Stir in 1 cup COOL WHIP; spread onto cake.

18. 18

    Reroll cake; place, seam side down, on plate.

19. 19

    Spoon remaining COOL WHIP into microwaveable bowl.

20. 20

    Add remaining chocolate.

21. 21

    Microwave on HIGH 2 min.

22. 22

    ; stir until blended.

23. 23

    Cool 15 min.

24. 24

    Frost cake with COOL WHIP mixture.

25. 25

    Refrigerate 30 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.