Peppermint Cake Roll

Heat oven to 350°F.

Prepare cake mix according to pkg directions. Spread half the batter in a 15 1/2x10 1/2x1 inch jelly roll pan/cookie sheet lined with wax paper. Spread remaining batter in a 9x5x3 inch loaf pan. Bake until top springs back when touched, jelly roll 20-25 minutes, loaf 45-50 minutes.

Cool jelly roll for 10 minutes. Invert onto waxed paper sprinkled with powdered sugar. Peel off waxed paper. While hot, roll cake & waxed paper from the narrow end. Cool on wire rack.

Cool loaf pan on its side to cool completely. Remove from pan. Freeze for future use.

Fold cool whip, crushed peppermints, chocolate chips, & food coloring together in medium bowl. Reserve 1/3 cup of the cool whip mixture for topping.

Unroll cake. Spread remaining cool whip mixture over cake. Roll up. Place on serving tray/platter. Top with reserved topping.