Leprechaun Cake

2 eggs
2/3 cup granulated sugar
1 tsp. vanilla
1/4 cup milk
1 cup Bisquick

Beat eggs in small mixer bowl about 5 minutes or until thick and lemon colored. Gradually beat in granuliated sugar. Blend in vanilla and milk on low speed. Gradually add baking mix, beating just until batter is smooth.

Pour batter into aluminum foil-lined jelly roll pan 15x10x1, spreading batter to corners. Bake 12 to 15 minutes or until tootkpick inserted in center comes out clean. Loosen cake from edges of pan; invert on towel sprinkled with confectioners' sugar. Carefully remove foil; trim stiff edges if necessary.

While hot, roll cake and towel from narrow end. Cool on wire rack. Unroll cake and remove towel. Spread cake with Grasshopper Filing (below). Roll up and chill until set, at least 4 hours. Just before serving, sprinkle with confectioners' sugar. 8 to 12 servings.

1 1/2 cups minature marshmallows
1/4 cup milk
2 tbsp green creme de menthe
4 tsp. creme de cacao
1 envelope (about 2 oz) dessert topping mix (like Dream Whip)

Combine marshmallows and milk in saucepan. Cook over medium heat, stirring constantly, just until marshmallows are melted. Chill until thickened. Blend in liquers. Prepare topping mix as directed on package. Fold in marshmallow mixture.


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