This is a recipe from from Duncan Hines and used by my family for a while . I like to use different filling each time I make these cakes- from jelly to custard- fluff- pie filling-pudding-lemon curd and chocolate fluff- peanut butter and jelly-pudding with chocolate chips...etc.
1Heat oven to 350^. Line two jelly roll pans with foil or wax paper spray lightly.
Prepare cake mix as directed on package. Divide and spread evenly into the 2 pans. Cut through batter with knife or spatula to remove large bubbles.
Bake 15 minutes or until set. Invert cakes at once onto clean lint-free dishtowels-dusted with powdered sugar.
Remove foil or paper carefully. Roll up each cake with towel jelly-roll style, starting at short side.
Cool completely with cake and towel rolled together.
2Unroll cakes. Spread about 1 cup of jelly or other filling on each to within one inch of edges of each cake. Re-roll cake only(no towel)- and place seam side down on serving plates.
Dust with powdered sugar.