1/3 cup vegetable oil
1/2 cup water
1 (181/4-ounce) package yellow cake mix
1 teaspoon pure vanilla extract
4 large eggs
Preheat the oven to 350º. Lightly spray a 17x11x1-inch jellyroll pan with cooking spray. Line the pan with parchment paper to cover the bottom, and with a couple of inches extending at each end. Lightly spray with cooking spray.
Place oil, water, cake mix, vanilla and eggs into the Ninja 40-oz. bowl with blade in position, and pulse 5 times. Then process for 8 to 12 seconds or until well mixed. Carefully remove blade. Pour mixture evenly into prepared pan, smoothing it out with an offset spatula.
Bake for 15 to 18 minutes, or until a wooden pick inserted in the center comes out clean and the cake springs back when lightly touched.
Remove the cake from the oven and place on a cooling rack. Immediately dust a clean kitchen towel, larger than the size of the pan, with confectioners’ sugar. Invert pan immediately onto the towel. Carefully peel the parchment paper. Roll the cake with the towel, while still hot, into a jellyroll. Place back on the cooling rack, seam side down, and let cool for no more than 45 minutes to prevent cracking.
Unroll the cake, fill with your favorite filling, then roll back into a jellyroll shape