HoHo Cake Roll

6 squares Bakers Semi-Sweet Chocolate, divided (I used chocolate chips)
6 Tbsp butter
1 cup granulated sugar
4 eggs
1 cup flour, divided
1/2 tsp baking soda
2/3 cup water

Heat oven to 350 degrees
Line 15x11x1 inch pan with parchment paper

Microwave 3 chocolate squares and butter in a 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 speet 3 minutes 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 minutes or until top of cake springs back when touched;  sprinkle with 1/4 cup powdered sugar.  Immediately invert cake onto a large piece of parchment paper; remove pan; carefully peel off the paper.  Starting at one short side, roll up cake and new parchment paper; cool on wire rack.

Cream filling

5 T flour
1 cup milk
1/2 cup butter not melted
1 cup sugar
1 tsp vanilla
1/2 tsp salt

Cook flour and milk until thick and set aside to cool.  In a bowl whip together the remaining filling ingredients until fluffy.  Add milk and flour mixture and beat together until very stiff. 


When cake is cool, unroll cake carefully; Spread cream filling onto the cake, completely covering the top of the cake.  Gently re-roll the cake and put seam side down on platter.

Frosting

Microwave 3 ounces of chocolate and 1 1/2 cups Cool Whip Whipped topping in a microwaveable bowl on HIGH 1 to 1/12 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute, cool 2 minutes; spread on cake.  Refrigerate for 1 hour.