Step 1

Preheat the oven to 350°.

Step 2

Line a jelly roll pan (10X15Xwith parchment paper.

Step 3

In a large mixing bowl using an electric mixer whip the 6 eggs for 6 minutes.  It is important to whip them for 6 minutes exactly. Add the cake mix, vegetable oil, and water. Mix to combine.

Step 4

Pour the cake batter onto the prepared pan and spread out evenly. Bake for 15 minutes until the cake is cooked through.

Step 5

Remove the cake from the oven. Take a clean kitchen towel and lightly dust it with powdered sugar. Immediately invert the hot cake onto the kitchen towel.

Step 6

Peel off the parchment paper. Starting at the short end gently roll the cake up into the towel.

Step 7

Place seam side down and set aside to cool completely. Once the cake is cool prepare the filling.

Step 8

In a large bowl using an electric mixer whip together the heavy whipping cream and powdered sugar until very stiff peaks form. This will go much faster if you whip the cream in a metal bowl that has been stored in the freezer for at least an hour before using.

Step 9

Carefully unroll the cake. Take about ¾ of the filling and spread it on the unrolled cake. Sprinkle with Christmas sprinkles if preferred.

Step 10

Roll the cake back up (without the towel) and place it seam-side down on a tray or serving plate.

Step 11

Use the rest of the whipped cream to frost the cake. Use an offset spatula to get the whipped cream as smooth as possible.

Step 12

Sprinkle with green sprinkles.

Step 13

In a microwave-safe bowl in 30-second intervals, melt the red candy melts until smooth. Make sure to stir between each interval.

Step 14

Place in a piping bag or ziplock bag with the tip cut off.

Step 15

Drizzle the red over the top of the cake. Slice and serve or store in the refrigerator until ready to serve.