Chocolate Mint Roll Cake

Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch jellyroll pan with cooking parchment paper. Spray parchment paper with baking spray. Place paper baking cups in 6 regular-size muffin cups.

In large bowl, beat eggs with electric mixer on high speed, about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then up to medium speed for 1 minute. Pour 3 1/2 cups of the batter into the prepared jellyroll pan. Divide remaining batter among 6 muffin cups.

Bake 14 to 16 minutes or until cake springs back when lightly touched in center. Cupcakes will be done when toothpick inserted in center comes out clean. Immediately turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end of towel. Cool rolled-up 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.

While the cake cools, place the frosting in a bowl and mix with the peppermint extract and food coloring. Mix until well blended.

Unroll the cake carefully, and remove towel. Allow the end to remain slightly curled. Spread the frosting evenly over cake's surface. Re-roll filled cake, wrap in plastic wrap and refrigerate 30 minutes.

Remove cake from refrigerator and remove the plastic wrap. Melt the white chocolate by putting it in a microwave-safe bowl and cooking on high in short bursts, stirring after each, just until smooth. Spread melted chocolate over top the cake roll. Transfer the cake roll to a serving platter. Decorate with colorful green sprinkles and garnish with fresh mint. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.