pre-heat the oven to 375

line a 15X10 inch pan (jelly roll size) with Parchment Paper, if you don't have parchment wax will do just know it will smoke and smell weird but doesn't affect your cake

prepare a dish towel for rolling the cake by dusting it with powdered sugar

beat the eggs with an electric mixer until thick and creamy yellow

add the 1/2 of the boxed cake mix, roughly 1 1/4 cups mix, the oil and the water

mix on slow for 30 seconds and then on medium for one minutes

pour into to prepapred pan, bake for 10-12 minutes or until it springs back when you touch it

•dust a clean dishtowel with powdered sugar •when the cake comes out of the oven instantly invert it on the dishtowel •peel off the paper pan lining, caution the cake will be hot •begin rolling the towel on the short side, roll quickly and firmly but not too tight •once the cake is rolled inside the towel, place it seam side down on a baking tray to cool •when it's cool carefully unroll the cake for filling

scoop the ice cream out on to a plate to help it soften evenly

while the ice cream is softening unroll your cake and get it ready to fill, wrap and freeze

once you can run a butter knife over it and it smooths over it's rime to roll

beginning on the short side of the roll, closest to the middle start adding an even layer of ice cream

leave about 1/2 inch gap on the two long sides, contiue carefully adding ice cream and making even until the whole cake roll is just about full

begin to roll it by gently rolling the cake around the ice cream, keep rolling, it may split a little bit but you'll be dusting it with powdered sugar so small splits won't matter too much

roll completely to the end, wipe off any excess filling

roll it firmly, cover with plastic wrap, put in the freezer where it can lay flat right on the bottom seam

freeze until ready serve, place on platter, dust with powdered sugar, slice while frozen

store any leftovers in the freezer