Lemon Angel Roll
Lemon Angel Roll is an moderately easy dinner. Made with 1 angel food cake mix, 1 can eagle brand milk, 1 (4 oz.) cool whip, 1/3 c. realemon juice and 2 tsp. grated lemon rind, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Preheat oven to 350Β°.
Line a 15 x 10-inch jelly roll pan with foil, extending foil 1-inch over ends.
Prepare cake mix as directed.
Spread batter evenly into pan.
Bake about 30 minutes. Immediately turn onto a tea towel that has been sprinkled with powdered sugar.
Beginning at narrow end, roll up cake and towel, jelly roll fashion.
Mix milk, lemon juice and rind.
Mix well.
Fold in Cool Whip.
Unroll cake.
Spread with half of the filling.
Reroll.
Place on serving plate, seam side down.
Spread remaining filling over roll.
Garnish with coconut.
Keep in refrigerator.
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