Categories: Dessert

Ingredients

• 1 18-1/-oz. box angel box cake mix
• Powdered sugar
• 1 14-oz. can sweetened condensed milk
• 1/3 cup lemon juice
• 2 t. grated lemon peel
• 4 to 6 drops yellow food coloring
• 1 8-oz. container whipped topping, thawed

Directions

1. Preheat oven to 350 degrees.

2. Line a jelly roll pan with aluminum foil, extending foil 1 inch over ends of pan. Prepare cake mix as package directs. Spread batter evenly into prepared pan. Bake 30 minutes or until top springs back when lightly touched. Immediately turn onto towel sprinkled with powdered sugar. Peel off foil, beginning at narrow ends. Roll cake up in towel, jellyroll-fashion. Cool thoroughly.

3. Meanwhile, in a medium bowl, combine sweetened condensed milk, lemon juice, lemon rind and food color (if desired). Mix well. Fold in half of the whipped topping. Unroll the cake; trim edges. Spread with half of lemon filling; reroll. Place on serving plate, seam-side down; spread remaining filling over roll. Garnish with remaining whipped topping.

4. Chill thoroughly. Store in refrigerator.

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