Confetti Cake Roll by Jamieledison


Cake: 6 eggs 1 Betty Crocker rainbow chip cake mix 1/2 cup water 1/4 cup vegetable oil 1/4 cup powdered sugar 1 container Betty Crocker whipped vanilla frosting Sprinkle Coating: 1 cup Betty Crocker rainbow candy sprinkles 1/2 container Betty Crocker Whipped vanilla frosting


Heat oven to 350*F. Line bottom of 15x12x1 inch pan with parchment paper. Spray with cooking spray with flour. Place baking cups in 6 regular size muffin tins. In a large bowl, beat eggs with mixer on high speed for 6 minutes until thick and lemon colored. Add cake mix, water, and oil; beat on low for 30 seconds, then on medium for speed for 1 minute. Pour 3 & 1/2 cups of batter into pan. Divide remaining batter among 6 muffin cups. Bake 14-16 minutes or until cake springs back when lightly touched. Immediately turn cake upside down onto cheese cloth sprinkled with powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end. Cool rolled cake 10 minutes at room temperature , and then about 1 hour in refrigerator. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use or frost with leftover frosting. Unroll cake carefully, and remove towel. Allow the end to remain slightly curled. Spread 1 container frosting evenly over cake surface. Re-Roll filled cake, wrap in plastic wrap and refrigerate 30 minutes. Pour 1 cup rainbow sprinkles in large pan with sides. Remove cake from refrigerator, unwrap and frost top and sides with 1/2 container of frosting. Using spatula and one hand, lift cake into pan and gently roll in sprinkles. Transfer cake to serving platter. Decorate with colorful picks and birthday candles. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.