- 45 minutes
- 15 minutes
- 12 servings
- Grease and flour a parchment-lined 12x18 baking pan.
- In the bowl of a stand mixer, beat the eggs on medium-high for about 5 to 6 minutes.
- Add the cake mix, the oil, and the water. Mix well. Add the sour cream and mix for a minute.
Spread the batter into your pan. (Keep it an inch or so away from the edges.) Bake in a 350-degree oven for 12 to 15 minutes. Test with a toothpick inserted in the center; wait until it comes out clean but don’t overbake.
Sprinkle some powdered sugar on a clean kitchen cloth.
Carefully invert your cooked cake upside down on top of the towel.
Gently lift the pan off of the cake.
Remove the parchment paper.
On the short end of the cake, begin rolling the cake into the towel.
Roll all the way to the end. Allow to cool for 30 minutes or so.
Carefully unroll the cake and frost with both cans of vanilla frosting.
Roll the cake back up.
Place the cake seam-side down on a serving dish. Cut an inch or so off of each end to even up the ends.
Frost the outside of the cake with the chocolate frosting and drag a fork across the frosting to create the effect of bark.
Place in the refrigerator for about an hour to firm up the cake.