• Heat oven to 375° F, Prepare 2 (12"x 16") baking sheets, line with parchment paper or spray and dust with Flour.

• In large bowl, beat Eggs, Milk and Oil with electric mixer or stand mixer on high speed about 6 minutes.

• Add cake mix and baking powder; beat on medium speed 1 minute.

• Pour batter into prepared baking sheets, dividing dough equally into the sheets.

• Bake 14 to 16 minutes or until cake springs back when lightly touched in center.

• While baking; on a clean flat surface, lay a kitchen towel and sprinkle with Powdered Sugar.

• When baking is done, remove baking sheet from the oven if you used parchment paper, immediately turn cake upside down onto clean kitchen towel sprinkled with powdered sugar; peel away parchment paper. If you sprayed and dusted with Flour, run a knife along the sides to make sure they are loose, then turn upside down onto towel.

• While still hot, carefully roll up cake and towel from narrow end.

• Cool rolled-up cake 20 minutes at room temperature, and then about 1 hour in refrigerator.

• Prepare filling while chilling;

- Whip 1 Cup of Whipping Cream + 1/2 Cup Powdered Sugar and Vanilla extract until soft peaks form, Set aside.

- Cream the Cream Cheese until smooth, mix whipped cream to the smooth cream cheese until combined.

• Unroll cake carefully, and remove towel. Allow the end to remain slightly curled.

• Spread Cream Cheese mixture evenly over cake's surface.

• Re-roll filled cake, wrap in parchment paper and refrigerate 30 minutes.

• Dust with Powdered Sugar (optional)

• Cut and Enjoy!!

* Can use smaller baking sheets, will yield 3 rolls if using smaller Baking sheets.