• Preheat the oven to 350 degrees.
• Line a 16x12 rimmed baking sheet with parchment. (you can use a half-sheet pan as well 18x13)
• Add the eggs to a large mixing bowl. Use an electric mixer or a stand mixer to whip the eggs for precisely 6 minutes. No more, no less.
• Once the eggs have been whipped, slowly mix in the cake mix, oil, and water.
• Transfer the batter to the prepared pan, spreading into an even layer.
• Bake for 15 minutes or until the cake is light and springy.
• Immediately after removing the cake from the oven, dust a lint-free kitchen towel (such as a flour-sack towel) with confectioner’s sugar and place it on top of the hot cake.
• VERY CAREFULLY (as the pan will be hot) hold the towel on the pan and invert the cake out of the pan and onto the towel.
• Peel off the parchment layer.
• Starting on the short end of the cake, gently roll the warm cake up into the towel.
• Place the cake seam side down and set it in a cool, dry place to cool completely while rolled up.

Prepare the filling/Decorate

• Combine the heavy cream and confectioner’s sugar in the bowl of a stand mixer. Whisk slowly to incorporate and then increase the speed to whip well until very stiff peaks form.
• Carefully unroll the cake from the towel.
• Spread ¾ of the cake filling on the inside of the cake.
• Add sprinkles if using and then gently roll the cake up as tightly as possible without cracking it.
• Arrange the cake seam side down on the cake platter and then use the remaining filling to decorate the outside as desired. You can use an offset spatula to smooth out the frosting and then add the green sprinkles.
• Melt the red candy melts according to the package directions - usually microwaving in 30-second intervals in a microwave-safe bowl - stirring inbetween each interval.
• Once melted, transfer the chocolate to a decorating bottle and drizzle over the top of the cake ad desired.