2 eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk
1 cup Bisquick baking mix
Confectioners' sugar

Grasshopper Filling:
1 1/2 cups miniature marshmallows
1/4 cup milk
2 tablespoons green creme de menthe
4 teaspoons creme de cacao
1 (2 ounce) envelope dessert topping mix

Heat oven to 375 degrees F.

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

Pour batter into aluminum foil-lined jellyroll pan, 15 1/2 x 10 1/2 x 1 inch, spreading batter to corners.

Bake 12 to 15 minutes or until wooden pick 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 Filling. Roll up and chill until set, at least 4hours.

Just before serving, sprinkle with confectioners' sugar.

Grasshopper Filling: Combine marshmallows and milk in saucepan. Cook over medium heat, stirring constantly, just until marshmallows are melted. Chill until thickened.

Blend in liqueurs. Prepare topping mix as directed on package. Fold in
marshmallow mixture.

8 to 12 servings