Instructions

• Prepare the cake mix according to box directions, dividing the batter between two 8x8-inch square pans. Bake and let the cakes cool to room temperature in the pans.
• Remove both cakes from their pans and place on a cutting board. Cut each 8x8 cake into 12 equal rectangles by cutting into 3 rows and 4 columns, for a total of 24 cake rectangles.
• Pour olive oil into a deep skillet or pot to a depth of about 3 inches and heat the oil to 375°F.
• Set up an assembly station with the egg roll wrappers, the 1 lightly beaten egg in a small bowl (for sealing), and the cake rectangles.
• Working with one wrapper at a time, place a cake rectangle in the center of an egg roll wrapper. Dab your finger or a pastry brush in the beaten egg and run it along the edges of the wrapper. Fold the bottom corner up over the cake, fold in the left and right sides, then roll away from you to seal. Place each sealed egg roll seam-side down on a tray and repeat until all 24 are wrapped.
• Working in batches (do not overcrowd), carefully lower the sealed egg rolls into the hot oil seam-side down. Fry each batch 2–3 minutes, turning as needed, until all sides are golden brown.
• While the first batch fries, combine 1/2 cup sugar and 1 tablespoon cinnamon in a small bowl.
• Using a slotted spoon or tongs, transfer fried egg rolls to a paper-towel-lined plate to drain briefly. While still hot, roll each egg roll in the cinnamon-sugar mixture to coat. Place on a cooling rack or platter.
• To make the frosting: In a medium bowl, beat 1/2 cup softened butter and 4 oz. softened cream cheese until combined and fluffy. Add 1 teaspoon vanilla extract and 2 tablespoons heavy cream; beat until smooth. Gradually add 1 1/2 to 2 cups powdered sugar and blend until light and fluffy, using the amount needed for your desired sweetness and consistency.
• Serve the cinnamon-sugar cake egg rolls warm. Drizzle with chocolate sauce and sprinkle with sprinkles if desired, or serve with the cream cheese frosting for dipping. Enjoy!