I came up with this orange dessert just in time for Easter. Everyone agreed the flavor reminded them of a zesty, creamy Dreamsicle. It was a definite hit!
—MICHELLE TOKARZ NEWPORT, MI
PREP: 25 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 12 SERVINGS
1package (16 ounces) angel food cake mix
1package (8 ounces) cream cheese, softened
1/4cup confectioners’ sugar
1tablespoon orange juice
1/2teaspoon orange extract
1/2teaspoon grated orange peel
3drops yellow food coloring, optional
1drop red food coloring, optional
1cup whipped topping
2/3cup orange marmalade
Additional confectioners’ sugar and orange curls
1. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Prepare the cake mix batter according to package directions; spread evenly into prepared pan.
2. Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Carefully run a knife around the edges of the pan to loosen cake. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
3. For filling, in a small bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the orange juice, orange extract, orange peel and food coloring if desired. Fold in whipped topping.
4. Unroll the cake; spread the marmalade to within 1/2 in. of edges. Spread whipped topping mixture over marmalade to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with additional confectioners’ sugar. Garnish with the orange curls. Store in the refrigerator.