what you need6 squares BAKER’S Semi-Sweet Chocolate, divided6 Tbsp.  butter1 cup granulated sugar4   eggs1 cup flour, divided1/2 tsp.  baking soda2/3 cup water4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened3/4 cup powdered sugar, divided3 cups  thawed COOL WHIP Whipped Topping, dividedmake it

HEAT oven to 350°F.

SPRAY 15×10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray.

MICROWAVE 3 chocolate squares and butter in medium microwaveable bowl on High 1-1/2 to 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Beat eggs in large bowl with mixer on high speed 3 min. or until thickened. Blend in chocolate mixture. Add 1/4 cup flour and baking soda; beat just until blended. Add remaining flour alternately with water, beating well after each addition. Spread evenly into prepared pan.

BAKE 15 min. or until top of cake springs back when touched; sprinkle with 1/4 cup powdered sugar. Immediately invert cake onto clean towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together; cool completely on wire rack.

BEAT cream cheese and remaining powdered sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP.

UNROLL cake carefully; remove towel. Spread cream cheese mixture onto cake, completely covering top of cake. Roll up cake; place, seam-side down, on platter.

MICROWAVE remaining chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 2 min.; spread onto cake. Refrigerate 1 hour.

kraft kitchens tipsSIZE-WISEEnjoy a serving of this crowd-pleasing dessert on special occasions.NOTEDon’t worry if the cake cracks when it is unrolled. The creamy frosting will cover the cracks beautifully.SPECIAL EXTRASprinkle frosted cake with additional 1 Tbsp. sifted powdered sugar just before serving.