Red Velvet Cake Roll is a rich and decadent holiday cake roll with a beautiful display of drizzled white chocolate over the delicious swirl of red and white.
Preheat the oven to 350°. Line a 15x10x1 inch jelly roll pan with parchment paper and spray with non-stick cooking spray.
Beat the eggs for 5 minutes until yellow and thick. Gradually add cake mix, water, and oil. Beat on low for 30 seconds, and then on medium for 1 minute. If you want a brighter red color, add 1 teaspoon to 1 tablespoon red food coloring and mix to combine.
Pour 3 ½ cups of the batter into the pan and spread to the corners of the pan with a spatula (you will have leftover batter).
Bake for 15 minutes until the cake springs back if touched in the center.
Remove from the oven and roll up the cake with the parchment paper. Place on a wire rack and cool completely for 30 to 45 minutes.
In a large bowl combine butter and cream cheese with a hand mixer. Add confectioners sugar and vanilla extract and beat together. Fold the whipped topping gently into the cream cheese mixture.
Unroll the cooled cake. Spread icing evenly across the cake and reroll cake, being sure to slowly and delicately remove the parchment paper as you reroll. Wrap the cake in plastic wrap so it holds its form. Refrigerate the completed cake roll for 30 minutes.
Melt chocolate wafers according to the package directions and drizzle the white chocolate back and forth over the roll. Alternatively, you can sprinkle or sift confectioners sugar over the top of the roll.