• Preheat oven to 350 degrees F. Position rack second shelf from the bottom.
• Line the jelly roll pan with parchment paper well-fitted in the corners, clipped if possible. Spray with cooking spray to ensure the cake does not stick and for easy removal. Set aside until needed.
• Crack eggs into a large mixing bowl. Set timer for 6 minutes and beat eggs on medium-high for no less than 6 minutes. They will look glossy and pale yellow with the consistency of pudding.
• Add cake mix, oil, water and vanilla. Blend with a spatula and beat for 1 minute using an electric mixer.
• Remove 1-½ cups of batter from the bowl and set aside to make a small jelly roll or cupcakes.
• Separate batter evenly into 4-6 bowls, depending on the number of colors wanted.
• Add a drop or two of food coloring to each bowl and mix until the colors are uniform throughout as desired.
• Transfer batter into 6 resealable bags and cut a small corner off of each bag for squeezing or get ready to spoon batter into pan.
• In a diagonal pattern, squeeze strips of each color or spoon until the pan is filled. If you have batter remaining, fill in as needed.
• Gently shake the pan to even out the cake batter. Make sure the pan is filled with batter right to the edges.
• Using a toothpick, draw swirls in the batter to create a tie dye look.
• Bake for 7-9 minutes or until the cake is set. Do not overbake. Remove from oven and allow to cool for 1-2 minutes.
• Using a hand-held strainer, gently and evenly tap a ½ cup of icing or powdered-sugar over a tea towel. This will prevent the cake from sticking to the towel. Flip the cake out of the pan and onto the towel. Then dust the top of the cake with the remaining ½ cup of icing or powdered sugar until covered.
• Starting at one end, roll the cake up with the towel as tightly as possible. Set it aside to completely cool on a cooling rack for at least one hour, if not two.

Filling

• To prepare the filling, beat butter and vanilla together. Add powdered sugar and beat again.
• And enough water until it's of a spreadable consistency. If the filling is too firm, the cake will tear. If too soft, it won't hold its shape. It needs to be a firm but spreadable consistency.
• When the cake is cool, gently unroll it on the towel, on your kitchen counter.
• Place filling evenly on cake. Spread on the frosting, covering the top of the cake.
• Begin gently rolling up the cake from the shorter end of the towel, leaving the towel behind on your counter. There may be some cracks. This is ok.
• Once the cake is completely rolled up, wrap the same towel tightly around it to help hold its form. Chill in the fridge or freeze until ready to serve.
• When ready to serve, add whipped topping to the top and sides if desired. Cut into slices and serve.

Small Jelly Roll Or Cupcakes with Extra 1 ½ cups batter

• Follow directions exactly as for the large cake roll and see ingredients for filling amounts and bake for 7-9 minutes. If making cupcakes, grease with cooking spray or line with cupcake holders. Bake for 8-12 minutes until a toothpick inserted comes out clean or with a few crumbs.