Using a stand mixer fitted with the whip attachment, mix cake mix according to manufacturer directions. Line a half sheet tray with parchment paper and deposit 1 pound of prepared cake batter, bake at 350F until cake is golden brown and springs back lightly when touched. While cake is still warm, invert it onto a freshly cleaned side towel and peel off parchment paper. Roll the cake up, using the towel in between. Let cake cool completely. After cake is cool, gently unroll and using a #6 white scoop, place 2 scoops of filling on prepared cake. Spread to edges and roll back up. Dust with powdered sugar.
Rolling the cake on a towel rather than parchment paper allows the cake to breath as it cools, allowing greater flexibility when filling and rolling back up.