Red Velvet Peppermint Roll

• FOR THE CAKE:
• 1 package Red Velvet Cake Mix, 18 Ounce Box, Duncan Hines Preferably
• 3 whole Eggs
• 1-1/4 cup Water
• 1/3 cups Vegetable Oil
• FOR THE FILLING:
• 8 ounces, weight Cream Cheese, Room Temperature
• 6 Tablespoons Butter, Room Temperature
• 1 cup Powdered Sugar Plus Extra For Sprinkling On Your Towel And Work Surface
• 1 teaspoon Vanilla Extract
• 2/3 teaspoons Peppermint Extract

1. Preheat oven to 325F.
2. Spray two jelly roll pans with baking spray, and line pan with parchment. Spray again and sprinkle on some flour, tapping off excess.
3. In the bowl of a stand mixer, prepare boxed mix according to directions (using the amounts of water, eggs and oil specified by your package instructions - the above amounts were what my mix called for), beating an extra two minutes at high speed to incorporate as much air as possible. Split batter between the two lined and floured pans. Spread batter thinly and evenly in the pans.
4. Place both pans into heated oven for 7 1/2 minutes, then rotate pans so the side previously in the back of the oven is now in the front. This will ensure even baking. Bake for another 7 1/2 minutes.
5. Pull out two lint free towels (or pillow cases work well) and lay them out on a large flat surface. Dust the towels with powdered sugar. Once cake is done, turn out cake - one onto each towel or pillow case. Remove parchment from back of cakes. Promptly roll up the cakes in a cylindrical fashion (roll it towel and all) and allow rolls to cool (keep them rolled up while cooling).
6. Beat together the cream cheese, butter, sugar, vanilla and peppermint in the bowl of a stand mixer. Unroll cake, spread cream cheese mixture evenly over cake and re-roll the cake (without the towel this time). Chill the roll for 1 hour, slice and serve.

cake, red, eggs, water, vegetable oil, filling, weight cream cheese, butter, sugar, vanilla

Taken from tastykitchen.com/recipes/holidays/red-velvet-peppermint-roll/ (may not work)