• Preheat the oven to 350 degrees and spray a large cookie sheet with baking spray and line parchment paper on top. This will help keep the parchment paper in place.
• Using a standing mixer, beat the eggs until the thick and light color, about 6 minutes.
• Mix in the cake mix, water, and oil until combined.
• Pour the batter into the cookie sheet and spread evenly.
• Place the cookie sheet into the oven and bake for 12-14 minutes or until the cake bounces back when lightly touched.
• Place a larger sheet of parchment paper onto the counter and dust powdered sugar on top.
• Remove the cake from the oven and flip it over onto the parchment paper.
• Remove the parchment paper from the back of the rolled cake.
• Use the end of the bottom parchment paper and carefully roll up the cake into a log.
• Allow the cake to cool on the counter for 1 hour before moving into the fridge.

Make the Frosting

• Using a standing mixer, beat the cream cheese, butter, powdered sugar, vanilla, and heavy whipping cream until combined, smooth, and holds a peak.
• Scoop about 1 cup of the frosting into the piping bag and set it aside.

Assembly

• Remove the rolled cake from the fridge and gently unroll the cake.
• Spread 1 ½ cups of frosting onto the cake and gently roll the cake back up. Place into the fridge to firm up.
• Remove cake from fridge and place onto a cutting board.
• Using the remaining frosting in the bowl, frost the entire rolled cake.
• Using the piping bag, pipe a squiggle line of frosting on the top center.
• Place back into the fridge and allow the frosting to firm up before cutting into slices and enjoy!