Directions: |
Directions:Heat oven to 375 degrees for shiny metal pan (350 degrees for dark or nonstick). Line bottom only of 15X10: pan with foil or waxed paper; spray with cooking spray.
In large bowl, beat eggs with electric mixer on high speed about 5 min or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 sec, then on medium speed 1 min, scraping bowl occasionally. Pour into pan.
Bake 11-14 min or until cake springs back when lightly touched in center. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel dusted with powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour.
Meanwhile, in medium microwavable bowl, microwave whipping cream uncovered on high 1-1 1/2 min or until just starts to boil. Stir in chocolate chips and corn syrup; let stand 3 min. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 min, until spreading consistency.
Unroll cake carefully and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to resemble log. Let stand 15 min. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 min before serving. |
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