1. Prepare Oven and Pan; Make Cake Batter:

• Preheat your oven to 350°F (175°C).
• Line a 10×15-inch jelly roll pan (rimmed baking sheet) with parchment paper, ensuring the parchment extends slightly up the sides. Lightly grease the parchment if desired (though usually not necessary if it covers well).
• In a large bowl, prepare the chocolate cake mix according to the package instructions, typically by combining the dry mix with the eggs, oil, water, and 1 tsp vanilla extract called for on your box. Mix until just combined and smooth – do not overmix.

2. Bake the Thin Chocolate Cake Layer:

• Pour the prepared cake batter into the parchment-lined jelly roll pan.
• Gently spread the batter into an even layer using an offset spatula or the back of a spoon, ensuring it reaches all corners.
• Bake for 12-15 minutes. The cake is done when it springs back lightly when gently touched in the center, and a toothpick inserted comes out clean. Because it’s a thin layer, it bakes quickly – watch it carefully to avoid overbaking.

3. Roll the Warm Cake and Cool:

• While the cake is baking, prepare your rolling surface. Lay a clean, lint-free kitchen towel flat on your counter and dust it generously and evenly with the ¼ cup of powdered sugar.
• As soon as the cake comes out of the oven, immediately and carefully invert the hot jelly roll pan onto the prepared sugar-dusted towel.
• Gently peel off the parchment paper from the bottom of the cake.
• While the cake is still very warm and pliable, starting from one of the short sides of the cake, carefully and snugly roll the cake up with the towel inside the roll.
• Place the rolled-up cake (still in the towel) seam-side down on a wire cooling rack. Let it cool completely in this rolled position, which will take at least 1 hour, or longer.

4. Make the Oreo Cream Cheese Filling:

• While the cake roll cools, prepare the filling. Ensure the cream cheese and butter are properly softened to room temperature.
• In a medium or large mixing bowl, using an electric mixer, beat the softened cream cheese and softened butter together on medium-high speed until completely smooth and creamy.
• Reduce the mixer speed to low. Gradually add the sifted powdered sugar and the 1 tsp vanilla extract (for filling). Mix until fully incorporated and the filling is smooth.
• Gently fold in the ½ cup of crushed Oreo cookies using a rubber spatula, distributing them evenly throughout the cream cheese mixture.

5. Assemble the Oreo Roll Cake:

• Once the rolled cake is completely cool, gently and carefully unroll it flat onto the towel.
• Spread the prepared Oreo cream cheese filling evenly over the entire surface of the unrolled cake, leaving about a ½-inch border along the edges to prevent too much filling from squeezing out.
• Carefully re-roll the cake, without the towel this time, starting from the same short side you started rolling from initially. Roll it up snugly but gently, trying to keep the filling intact and the cake roll tight.

6. Chill the Roll Cake:

• Carefully transfer the assembled Oreo Roll Cake, seam-side down, to a long platter or a baking sheet lined with fresh parchment or plastic wrap.
• Wrap the rolled cake securely in plastic wrap.
• Refrigerate for at least 1 hour (or up to 4 hours) to allow the filling to firm up and the cake to set, which makes slicing much neater.

7. Decorate and Serve:

• Just before serving, prepare the decoration. Melt the ¼ cup of white chocolate (in a microwave-safe bowl in short 15-20 second bursts, stirring in between, or in a small bowl set over simmering water).
• Unwrap the chilled Oreo Roll Cake. Drizzle the melted white chocolate decoratively over the top of the roll.
• Garnish with the whole Oreo cookies (you can press them gently onto the roll or arrange around it) and sprinkle with extra crushed Oreo cookies.
• Using a sharp serrated knife, slice the cake roll into 1-inch or 1.5-inch portions. Wipe the knife clean between slices for the neatest presentation.
• Serve immediately and enjoy your decadent Oreo Cream Roll Cake