Chocolate Cake Roll

6 squares BAKER's semi-sweet chocolate
6 Tbsp. butter
1 C. sugar
4 eggs
1 C. flour
1/2 tsp. baking soda
2/3 C. water

Cream Cheese Filling:
4 oz. cream cheese, softened
3/4 C. powdered sugar, divided
3 C. thawed Cool Whip, divided


Heat oven to 350 degrees. Spray jelly roll pan with cooking spray. Line with wax paper and spray with additional cooking spray. Microwave 3 chocolate squares and all of the butter for 1 1/2 minutes. Stir until chocolate is melted. Add sugar and mix well. Beat eggs in a large bowl with mixer 3 minutes or until thick. Blend in chocolate mix. Add 1/4 C. of the flour and the baking soda. Beat until blended. Add remaining flour alternately with water, beating well. Spread into pan. Bake 15 minutes or until top of cake springs back when touched. Sprinkle with 1/4 C. of the powdered sugar. Immediately invert cake onto a linen towel and remove pan. Peel off wax paper. Roll cake and towel up together. Cool completely. Beat cream cheese and remaining powdered sugar until blended. Gently stir in 1 1/2 C. Cool Whip. Unroll cake and remove towel. Spread cream cheese filling onto cake and roll back up. Microwave remaining chocolate and Cool Whip 1 1/2 minutes. Stir and let cool. Spread onto cake roll. Refrigerate 1 hour before serving. Slice up and enjoy!!