Lemon Angel Roll

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Cut an 18-inch long piece of parchment paper.
3. 3
   Prepare cake mix according to package directions.
4. 4
   Pour batter over parchment paper, spreading evenly using scraper.
5. 5
   Bake 30 to 35 minutes or until top springs back when lightly touched with fingertip.
6. 6
   Remove from oven to cooling rack.
7. 7
   Sprinkle 1/2 cup of powdered sugar over cake.
8. 8
   Place a sheet of parchment paper over cake.
9. 9
   Place cooling rack upside down over parchment paper and carefully turn cake out at once.
10. 10
    Roll up cake in parchment paper as for a jelly roll.
11. 11
    Cool completely.
12. 12
    Unroll cake.
13. 13
    Spread cake with 1/4 cup ice cream topping, pressing lightly using a scraper. Combine cream cheese and remaining 1/4 cup powdered sugar.
14. 14
    Mix well.
15. 15
    Zest whole lemon.
16. 16
    Juice lemon to measure 1 tablespoon juice.
17. 17
    Add zest and juice to cream cheese mixture and whisk.
18. 18
    Add food coloring, if desired.
19. 19
    Mix well.
20. 20
    Fold in 1 cup of the whipped topping.
21. 21
    Gently spread ice cream topping to within 1-inch of edge. Reroll cake.
22. 22
    Sprinkle with remaining powdered sugar.
23. 23
    Slice with knife.
24. 24
    Garnish each serving with whipped topping, a strawberry and remaining ice cream topping.
25. 25
    Yield:
26. 26
    12 servings.