Lemon Angel Roll - cooking recipe

Ingredients

1 angel food cake mix
1 can Eagle Brand milk
1 (4 oz.) Cool Whip
1/3 c. ReaLemon juice
2 tsp. grated lemon rind
flake coconut

Preparation

Preheat oven to 350\u00b0.
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.
Cool.
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.