1 cup melted butter
3/4 cup white sugar
3 egg yolks
1 (12 ounce) container frozen whipped topping, thawed and drained
1 (9 inch) prepared 9 inch round cake pan
1/2 cup semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Line 9-inch-square baking pan with foil.
Using a large spoon, stir together melted butter or margarine and sugar. Using a mixer, beat egg yolks one at a time, then stir in whipped topping. Form dough into ball. Spread each tablespoon of pressurized powdered chocolate along a line parallel to prepared 9-inch round cake pan.
Bake 15 to 20 minutes or until center is set and the cake is no longer 9 inches tall. Cool 10 minutes before removing from pan. While still pink, remove from pan immediately from foil and cool completely. Carefully unfurl white cake sections on wire rack; remove from rack. Slide remaining sections onto prepared pan. Let cool completely before cutting into bars.