Lemon Cake

Categories:  None

Ingredients

1 16 oz angel food cake mix
3/4 cup confectioner's sugar
1 8oz lite cream cheese softened
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 8oz Cool Whip LiteÆ
12 drops food coloring

Directions

Line a 15 inch x 10x 1 baking pan with waxed paper; coat paper with nonstick cooking spray. Set aside. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350 for 25-30 minutes or until golden brown. Turn cake onto a kitchen towel lightly dusted with confectioners sugar. Gently peel off waxed paper. Dust with 1/4 cup confectioners sugar. Roll up cake in the towel, jelly roll style, starting with a short side. Cool completely on a wire rack. For filling, beat cream cheese and 1/2 cup confectioners sugar. Stir in lemon juice and peel. Fold in shipped topping and food coloring. Unroll cake; spread with filling to within 1 inch of edges. Roll up again; dust with remaining confectioners sugar. Refrigerate for 1 to 2 hours.