Raspberry Lemon Roll

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 (18 ounce) angel food cake mix
• 1 (8 ounce) package cream cheese
• 1/4 cup powdered sugar
• 2 teaspoons lemon zest
• 1 (8 ounce) carton cool whip
• 1/4 cup chambord raspberry liquor (optional)
• 1 (6 ounce) jar raspberry pastry filling

Recipe

• 1 grease a jelly roll pan and line with waxed paper.
• 2 grease and flour paper.
• 3 mix cake according to package directions and pour into prepared pan.
• 4 bake 15 minutes at recommended temperature until lightly browned.
• 5 remove from oven and turn onto powdered sugar coated kitchen towel.
• 6 remove waxed paper and roll up jelly roll fashion, starting with the short side, to cool.
• 7 whip cream cheese until smooth.
• 8 add powdered sugar, zest and cool whip and mix thoroughly. (if it's too thick to spread or you would like a stronger lemon flavor, add a little fresh lemon juice.).
• 9 once the cake is cool, unroll and brush with chambord.
• 10 spread pastry filling over all and top with cream cheese mixture spreading evenly to the edges.
• 11 roll up.
• 12 garnish with powdered sugar, lemon slices and raspberries.