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1
Heat oven to 350F.
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2
Line greased 15x10x1-inch pan with parchment or waxed paper.
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3
Grease and flour paper; set aside.
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4
Beat first 4 ingredients in large bowl with mixer until well blended.
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5
Spread 3 cups batter into pan; tap pan gently on counter to remove any air bubbles.
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6
Pour remaining batter into 4 to 6 paper-lined muffin cups.
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7
Bake cake and cupcakes 15 min.
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8
or until toothpick inserted in centers comes out clean.
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9
Meanwhile, place large sheet of parchment paper on top of clean kitchen towel; sprinkle evenly with 3 Tbsp.
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10
powdered sugar.
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11
Invert cake onto towel; remove pan and top sheet of parchment paper.
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12
Starting at 1 of the short ends, roll up cake with parchment paper and towel.
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13
Cool on wire rack 30 min.
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14
Remove cupcakes from pan to wire rack; cool completely.
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15
Set cupcakes aside for another use.
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16
Grate enough chocolate to measure 1 Tbsp.
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17
grated chocolate; set aside.
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18
Microwave remaining chocolate in small microwaveable bowl on HIGH 1 min.
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19
or until partially melted.
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20
Stir until completely melted.
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21
Beat 1/2 cup powdered sugar and cream cheese spread in small bowl with mixer until well blended.
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22
Stir in melted chocolate.
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23
Unroll cake; remove paper and towel.
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24
Spread cake with cream cheese mixture; roll up.
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25
Refrigerate 30 min.
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26
; place on serving plate.
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27
Stir instant coffee granules into COOL WHIP; spread over log.
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28
Refrigerate at least 2 hours.
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29
Cut into 20 (1/2-inch-thick) slices to serve.
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30
Sprinkle with reserved grated chocolate.
