Ingredients
1 box yellow cake mix
1/2 stick Land O’ Lakes butter, softened
1 1/2 cup Borden buttermilk
3 large Eggland’s eggs
1 (18-oz.) jar apricot jelly
1 (18-oz.) jar apricot jam
3 Tbsp water
Instructions:
Preheat oven to 325 degrees F. Grease and flour one 15x10x1-inch pan. In mixing bowl, beat eggs. Add butter and buttermilk, then cake mix. Beat on low for 2 to 3 minutes. Divide batter between the 2 pans making sure to spread batter to sides. Bake for 30 to 35 minutes. Let cool in pans for 5 min, then remove from pans and finish on cooling rack.
To assemble cake, place warm cake on clean kitchen towel and roll up. Place on wire rack for one hour. For filling, in a medium saucepan, add jam, jelly and 3 Tbs. water. Over low-medium heat, stir until the jam and jelly make a thick, smooth sauce.
Unroll cake, but leave on towel. Spread with filling. Roll cake again, but use towel as a guide. Cut into slices and serve.
