Heat oven to 350 degrees F. Line a 15 x 10-inch jellyroll pan with foil,
extending foil 1 inch over the ends of pan.
Prepare the cake mix according to package directions. Spread the batter
evenly into the prepared pan.
Bake for 30 minutes or until the top springs back when lightly touched.
Sprinkle a clean kitchen towel with confectioners' sugar. Immediately
turn the cake onto the towel. Peel off the foil. Beginning at a narrow end,
roll up the cake with the towel, jellyroll-fashion; cool completely.
Meanwhile, in small saucepan, combine the raspberries, sugar and water.
Bring to a boil; reduce the heat and simmer, uncovered, for 5 to 7 minutes.
Drain the raspberries, transfer them to a blender and puree. Set aside and
In a small mixer bowl, beat the cream cheese until fluffy. Gradually beat
in the sweetened condensed milk and lemon juice until smooth. Stir in the raspberry
puree. Chill the mixture 1 hour.
Unroll the cake and trim the edges. Reserving 1 1/2 cups of the filling,
spread the remainder over the cake to within 1 inch of the edges; re-roll jellyroll-fashion
without the towel. Place on a serving plate seam-side down; spread reserved
filling on all sides.