Instructions: To make cake roll:
Preheat oven to 350 degrees.

Coat two 15x10x1-inch jelly roll pans with cooking spray; line with waxed paper and coat with cooking spray, set aside.

Beat eggs in a large mixing bowl at medium high with electric mixer 5 minutes. Add 1/2 cup water, beating at low speed just until blended. Gradually add package of cake mix, beating at low speed just until moist. Beat 2 additional minutes. Divide batter in half, and spread evenly into the prepared pans. (Layers will be thin.)

Bake at 350 degrees on middle rack in separate ovens for 13 minutes or until cake springs back when you lightly touch center. If you do not have double oven set one aside.

Sift 1-2 tablespoons cocoa in a 15x 10-inch cloth towel; repeat with second towel. When cakes are done, immediately loosen from sides of pans, and turn each out onto prepared towel. Peel off waxed paper. Starting at the narrow end, roll up each cake and towel together; place seam side down, on wire racks, to cool completely.

To make mint-chocolate roulage:
Beat whipping cream at medium-high with electric mixer until soft peaks form. Fold in 2-3 tablespoons creme de menthe or substitution recipe above. Unroll cake rolls, spread each cake with half of whipped cream mixture. Reroll cakes without towel; place, seam side down, cover with plastic wrap sealing well, and freeze at least 2 hours or as long as 3 months.

To make chocolate sauce:
Heat half and half in a heavy sauce pan over low heat. Stir in chocolate morsels, marshmallows and salt; cook over low heat, stirring constantly, until completely melted. Remove from heat and stir in vanilla.

Makes 2 cups.

Remove cakes from freezer, dust with cocoa, slice and serve with warm chocolate-mint sauce over the top, garnish if desired with mint leaves and whipping cream.

Makes 2 filled caked rolls (6-7 servings each)

Kimberly Says: If you like chocolate and mint, this is one you have to try. You can make the recipe ahead of time and thats just another bonus.

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