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1
Heat oven to 350 degrees F.
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2
Line 2 (15x10x1-inch) pans with foil.
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3
Spray with cooking spray.
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4
Lightly sprinkle 1 clean kitchen towel with 3 Tbsp.
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5
cocoa powder; sprinkle remaining cocoa powder onto large cutting board.
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6
Beat cake mix, 1 pkg.
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7
dry pudding mix, water, oil and eggs with mixer until well blended.
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8
Pour into prepared pans.
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9
Bake 15 to 17 min.
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10
or until toothpick inserted in centers comes out clean.
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11
Immediately invert 1 cake onto prepared towel; invert second cake onto prepared cutting board.
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12
Remove pans and foil.
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13
Cut cake on board crosswise into thirds to make 3 (10x5-inch) rectangles; place on wire racks, then cover with a second clean kitchen towel.
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14
Set aside.
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15
Roll up remaining cake loosely with towel, starting at one long side.
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16
Cool all cakes completely.
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17
Beat cream cheese in large bowl with mixer until creamy.
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18
Gradually beat in milk.
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19
Add remaining dry pudding mixes; beat 2 min.
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20
until well blended.
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21
Whisk in COOL WHIP.
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22
Unroll cake slowly; remove towel.
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23
Cut cake crosswise into thirds to make 3 (10x5-inch) rectangles.
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24
Spread pudding mixture over all 6 cake rectangles.
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25
Reroll 1 rolled cake piece, starting at one short side; stand in center of large plate.
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26
Wrap remaining 2 rolled cake pieces, pudding-sides in, around first piece to resemble spiral.
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27
Wrap the 3 flat cake pieces around spiral to complete the cake.
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28
Microwave chocolate and butter in microwaveable bowl on HIGH 1 min.
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29
Stir until chocolate is melted and mixture is well blended; cool.
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30
Spoon around top edge of cake to cover outer cake pieces only, allowing glaze to drip down side.
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31
Refrigerate 2 hours.
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32
Cut cake into wedges to serve.
