Pudding Filled Cake Roll

Ingredients

Cake

• 1 (18.25 ounce) box cake mix* (flavor desired)
• 6 eggs
• 2/3 cup water

Filling

• 1 small box instant pudding (complimentary flavor)
• 1/2 cup milk
• 1 small container Cool Whip

Instructions

Cake

1. Heat oven to 350 degrees F. Line two 15 x 10 inch jellyroll pans or cookie sheets with greased wax paper.
2. Beat eggs in large bowl until thick and creamy.
3. Add cake mix and water. Mix on medium speed to blend. Beat for 2 minutes on high.
4. Pour 1/2 batter onto each of two (10 x 15-inch) prepared cookie pans or jellyroll pans.
5. Bake for 10 to 12 minutes (just until done).
6. Turn out on towels that have been sprinkled with confectioners' sugar. Roll tight and let cool.
7. When cool, unroll and fill with cream filling.
8. Frost, if desired, or sprinkle with confectioners' sugar.

Filling

1. Mix the box of pudding and milk well.
2. Add Cool Whip.
3. Spread one-half of mixture on each cake and roll up.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.