Ingredients
- Filling:
- 4 4 4 large eggs
- 4 4 4 large eggs
- 4 4 4 large eggs
- 1 1 1 Box Devil's food or chocolate cake mix
- 1 1 1 Box Devil's food or chocolate cake mix
- 1 1 1 Box Devil's food or chocolate cake mix
- 3-4 3-4 3-4 Tbsp cocoa
- 3-4 3-4 3-4 Tbsp cocoa
- 3-4 3-4 3-4 Tbsp cocoa
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup water
- Filling:
- Filling:
- 2 2 2 cups whipping cream
- 2 2 2 cups whipping cream
- 2 2 2 cups whipping cream
- 1 1/2 1 1/2 1/2 tsp mint extract
- 1 1/2 1 1/2 1/2 tsp mint extract
- 1 1/2 1 1/2 1/2 tsp mint extract
- 5 5 5 drops green food coloring
- 5 5 5 drops green food coloring
- 5 5 5 drops green food coloring
Preparation
Step 1
Place wax paper on the bottom of a 15 x 10 x 1 jelly roll pan and grease. Beat eggs on high speed, 5 minutes. Add water; low speed until blended. Gradually add cake mix at low speed until moistened, then medium-high for 2 minutes. Divide batter in half. Spread half evenly into pan, bake at 350 for 10-13 minutes or until batter springs back.
Tea towel 1-2 tablespoons of cocoa and sift into 15 x 10 shape on tea towel. Loosen cake from pan, flip over onto cocoa and peel off wax paper. Start at narrow end and roll up jelly roll style. Cool in towel on wire rack.
Beat 2 cups whipping cream until soft peaks; fold in 1 1/2 teaspoons mint extract and 5 drops green food coloring. Unroll cake after cooked, spread mix except 1/2 inch from edge; re-roll without tea towel. Place in foil seam side down, freeze 1 hour. Cut it frozen 1 hour before serving.
May freeze up to 3 months.