Luscious Lemon Angel Roll

Course : Cakes
Serves: 12
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1 package angel food cake mix -- 16 ounces
3/4 cup powdered sugar -- divided
1 package cream cheese -- 8 ounces - softened
1 medium lemon
7 drops yellow food coloring
8 ounces cool whip lite -- thawed, divided
1 jar strawberry ice cream topping -- 12 ounces, divided
1 Cup powdered sugar
12 medium fresh whole strawberries -- for garnish

Preparation / Directions:

Preheat oven to 350F. Line 10"x15 1/2"x1" baking pan with parchment or waxed paper. Prepare cake mix according to directions on box; pour batter over wax paper, spreading evenly. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven to cooling rack, keeping in pan. Sprinkle 1/2 cup powdered sugar over cake. Place a sheet of waxed paper over cake and turn out onto cooling rack, removing baking pan carefully at once. Roll up cake in waxed paper as for a jelly roll. Cool completely. Unroll cake when cool and transfer to cutting surface. Discard waxed paper. Spread cake with 1/4 cup ice cream topping, pressing lightly. Combine cream cheese and remaining 1/4 cup powdered sugar; mix well. Zest whole lemon; juice to yield 1 tablespoon juice. Add zest and juice to cream cheese mixture; whisk. Add food coloring; mix well. Fold in 1 cup Cool Whip; gently spread over ice cream topping to within 1 inch of edge; re-roll. Sprinkle with additional powdered sugar. Slice; garnish with additional whipped topping, a strawberry fan, and ice cream topping, if desired.


Nutritional Information:

275 Calories (kcal); 9g Total Fat; (30% calories from fat); 5g Protein; 43g Carbohydrate; 21mg Cholesterol; 328mg Sodium

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