Christmas Cake Roll

1. Preheat oven to 350 degrees F.
2. Line a 15 x 10 flat-rimmed baking sheet with parchment paper and set it aside.
3. In a large mixing bowl, use a mixer to beat the eggs until doubled in volume. This will take about 4-5 minutes.
4. Next, on low speed whisk in the cake mix, oil, sour cream, and water. Beat on low for about 30 seconds, then, on high for 1 minute.
5. Divide batter equally into two separate bowls.
6. Add red food coloring to one bowl, and green food coloring to the second, and mix until colored to the desired intensity.
7. Transfer the batter to two piping bags.Pipe the batter diagonally onto the prepared pan, alternating colors to create a pattern, see the process shot.
8. Bake the cake in the preheated oven for 8-10 minutes or until the cake springs back when touched.
9. Remove from oven and let the cake cool just for 5 minutes. It still needs to be warm when you roll it.
10. Dust the top of the cake with powdered sugar and cover it with a clean dish towel.
11. Place a second baking sheet on top of the dish towel, and flip the cake over.
12. Take off the parchment paper from the top of the cake and dust the cake with powdered sugar.
13. Using the underneath towel, roll the cake gently into a log.
14. Let the cake cool for 30 minutes to an hour before adding the filling.

Filling:

1. In a large mixing bowl, beat whipping cream, powdered sugar, and vanilla until soft peaks form.
2. Carefully, unroll the cake from the towel and spread the frosting 1 inch from the sides of the cake. Then, re-roll it tightly.
3. Refrigerate the cake for 1 hour before slicing and serving.