ROLLS:

4 eggs
1/2 c. water
1 pkg. Pillsbury Plus lemon cake mix
Powdered sugar

FILLING:

1 can Pillsbury ready-to-spread lemon or vanilla frosting supreme
8 oz. pkg. cream cheese, softened
1/2 c. chopped nuts

Heat oven to 350 degrees. Grease two 9x13 inch pans, line bottoms with waxed paper and grease again.

In large bowl, beat eggs until thick and lemon colored, about 5 minutes; stir in water. Gradually stir in cake mix at low speed; blend well. Pour half of batter into each prepared pan. Bake at 350 degrees for 15 to 20 minutes.

Generously sprinkle two clean cloths with powdered sugar. Remove cakes from oven and immediately invert onto cloths. Remove pans and peel off paper. Starting from shorter end, roll hot cake and cloth together. Cool 5 to 8 minutes in towel on rack.

In small bowl, combine frosting and cream cheese; beat until smooth. Fold in nuts. Gently unroll warm cakes and spread each with half of frosting mixture; reroll. Refrigerate immediately. Slice to serve. Store in refrigerator. 16 servings.