Recipe For Cooking Raspberry Angel Roll

Toaster Oven Cakes :: Cakes with Mixes

Raspberry Angel Roll

Posted by MaryEllen29 at recipegoldmine.com 8/6/02 7:54:03 am

1 pkg. (16 oz.) angel food cake mix
1/4 C. powderedsugar
1 C. fresh or frozen raspberries, thawed
1/4 C. sugar
1/4 C. water
3 oz. fat-free cream cheese, softened
1 can (14 oz.) low-fat sweetened condensed milk
1/4 C. lemon juice

Preheat the oven to 350 degrees F. Line a 15 x 10-in. jellyroll pan with foil, extending foil 1 in. over the ends of pan.

Prepare the cake mix according to package directions. Spread the batter evenly into the prepared pan. Bake 30 min. or until the top springs back when lightly touched. Sprinkle a clean kitchen towel with powderedsugar. Immediately turn the cake onto the towel. Peel off the foil. Beginning at a narrow end, roll up the cake with the towel, jelly roll-fashion; cool completely.

Meanwhile, in sm. saucepan, combine the raspberries, sugar and water. Bring to a boil; reduce the heat and simmer, uncovered, for 5 to 7 min. Drain the raspberries, transfer them to a blender and puree. Set aside and cool. In a sm. mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk and lemon juice until smooth. Stir in the raspberry puree. Chill the mixture 1 hr..

Unroll the cake and trim the edges. Reserving 1 1/2 c. of the filling, spread the remainder over the cake to within 1 in. of the edges; re-roll jelly roll-fashion without the towel. Place on a serving plate seam-side down; spread reserved filling on all sides. Chill thoroughly before serving.

Makes 12 servings.