• Preheat the oven to 350 degrees and spray a large cookie sheet with baking spray and line parchment paper on top.
• This will help keep the parchment paper in place

Vanilla Cake Mixture

• Using a standing mixer, beat the eggs until thick and light color, about 6 minutes
• Beat in the cake mix, water, oil, coffee extract, and instant espresso. Beat until just combined.
• Pour the batter onto the cookie sheet and spread it evenly
• Bake for 12-14 minutes or until the cake bounces back when lightly touched
• Place a larger sheet of parchment paper onto the counter and dust powdered sugar on top of the parchment paper.
• Remove the cake from the oven and let it cool for 5-10 minutes.
• Now you are going to flip the cake over onto the parchment paper very carefully
• Remove the parchment paper from the back of the rolled cake
• Use the end of the bottom parchment paper and carefully roll up the cake into a log
• Use a bakers string to tie the rolled cake so it doesn't unroll.
• Allow the cake to cool on the counter for 1 hour before moving into the fridge.

Frosting

• Using a standing mixer, beat the cream cheese, butter, powdered sugar, vanilla and heavy whipping cream until combined, smooth and holds a peak.
• Remove the rolled cake from the fridge and gently unroll the cake
• Spread the frosting onto the cake and gently roll the cake back up
• Make sure to tie the cake again so it doesn't unroll.
• Place the rolled cake into the fridge for 40 minutes.
• Remove cake from fridge and place the cake onto a cutting board or counter.
• Garnish with a dusting of instant espresso