• Preheat oven to 350 degrees and line cookie sheet with parchment paper.
• Using a standing mixer, beat eggs on high speed until thick and lemon colored for about 6-8 minutes
• Beat in the cake mix, sour cream, water and oil for 1 minute
• Scoop 3/4 C of batter into the two bowls
• Mix in 2-4 drops of brown food color and mix till combined
• Mix in 5-7 drops of black food color and mix till combined
• Scoop the colored batters into their own bottles
• Using the black squeeze bottle, pipe out the outer rings of the cheetah's spots.
• Using the brown squeeze bottle, fill in the black spots
• Scoop the non-colored batter into the piping bag
• Cover entire cookie sheet and carefully spread evenly making sure to not ruin the spots
• Place into the oven to bake for 8-11 minutes or until the top springs back
• Sprinkle powdered sugar onto a clean kitchen towel and place onto the top of the cake
• Flip cake over and peel parchment paper carefully off the cake
• Roll the cake and towel up into a log
• Allow to cool for 1 hour

Filling directions

• Using a large bowl, fold together the cool whip and frosting until combined and smooth
• Building the cake directions
• Carefully unroll the cake and spread the filling evenly
• Slowly re-roll the cake back into a log and place into the fridge for 2 hours of overnight
• Cut into slices and enjoy!