Step 1

Cakes: Heat oven to 375°F (350°F for dark or nonstick pans). Line the bottom of two 9x13-inch pans with non-stick tin foil or parchment paper sprayed with baking spray.

Step 2

In a large bowl, beat eggs using an electric mixer for about 6 minutes until pale yellow and thick. When you lift the beater, the eggs should fall in a ribbon.

Step 3

Add cake mix, water, oil, chocolate extract and pink food coloring and mix on low speed for 30 seconds. Increase speed to medium and beat for 1 minute.

Step 4

Equally divide batter among the two pans. Bake for 12-16 minutes, until cake springs back when lightly touched in the center.

Step 5

Immediately turn one cake upside down onto a clean kitchen towel sprinkled with 1/4 cup powdered sugar. Repeat with the other cake. Peel foil or parchment paper off cakes. Sprinkle a light dusting of powdered sugar over cakes.

Step 6

While still hot, carefully roll up cakes and towel from narrow end. Cool for 10 minutes at room temperature, then place in refrigerator for 1 hour.

Step 7

Filling: Combine Rainbow Chip frosting with the whipped topping.

Step 8

Unroll cakes and spread half the filling over each. Re-roll. Brush any excess powdered sugar off cake using a pastry brush.

Step 9

Glaze: Combine powdered sugar with 2 tablespoons of milk and almond extract. If needed, add small amounts of milk until you get a nice thick pourable glaze. Pour half over each cake. Sprinkle on pink candy sprinkles.