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1
Heat oven to 375 degrees F.
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2
FOR THE CAKE: Beat eggs in small mixer bowl about 5 minutes or until thick and lemon colored.
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3
Gradually beat in granulated sugar.
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4
Blend in vanilla and milk on low speed.
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5
Gradually add baking mix, beating just until batter is smooth.
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6
Pour batter into aluminum foil-lined or parchment paper lined jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, spreading batter to corners.
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7
Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean.
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8
Loosen cake from edges of pan; invert on towel sprinkled with confections sugar.
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9
Carefully remove foil; trim stiff edges if necessary.
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10
While hot, roll cake and towel from narrow end.
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11
Cool on wire rack.
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12
Unroll cake and remove towel.
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13
Spread cake with Grasshopper Filling.
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14
Roll up and chill until set, at least 4 hours.
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15
Just before serving, sprinkle with confectioners sugar.
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16
TO MAKE GRASSHOPPER FILLING: Combine marshmallows and milk in saucepan.
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17
Cook over medium heat, stirring constantly, just until marshmallows are melted.
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18
CHILL until thickened.
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19
Blend in liqueurs.
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20
Prepare topping mix as directed on package.
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21
FOLD in marshmallow mixture.
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22
8 to 12 servings.
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23
Betty Crockers Bisquick Cookbook.
