• Prepare cake according to box directions in 2 8x8 square pans. Let cool to room temperature, then cut the cake in half, then cut the two halves into 1 inch slices to make little rectangles.
• Heat 3 inches of oil to 375 degrees F.
• Place a rectangle of cake in the center of the egg roll wrapper. Dab your finger in the egg and run it along the edges of the egg roll wrapper. Fold the bottom corner of the wrapper up and over the cake, then fold in the right and left sides. Roll the egg roll away from you to seal it up. Repeat with the remaining cake rectangles.
• Fry in the hot oil for 2-3 minutes or until golden brown. Meanwhile combine the cinnamon and sugar in a small bowl.
• Remove the egg roll from the oil and place on a paper towel lined plate. While still hot, roll it in the cinnamon and sugar mixture.

Cream Cheese Frosting:

• Beat the butter and cream cheese together in a medium size bowl until combined and fluffy. Add the vanilla extract and heavy cream and beat until smooth. Gradually add the powdered sugar and blend until light and fluffy. Add more sugar if desired for extra sweetness.
• Drizzle the egg rolls with chocolate sauce and sprinkles if desired, or serve by dipping in the frosting. Enjoy!