Red Velvet Yule Log

• 1 (16 oz) box angel food cake mix
• 1/4 cup cocoa powder
• 2 None egg whites
• 2 tbsp red food coloring
• 6 cups powdered sugar
• 8 oz cream cheese, at room temperature
• 1 stick unsalted butter, at room temperature
• 2 tsp lemon juice
• 1/2 tsp lemon zest
• 1 cup raspberries

1. Preheat oven to 350u0b0F. Line an 11x17 inch jelly roll pan with parchment paper.
2. Whisk together cake mix and cocoa powder in a large bowl. Add 1 1/4 cups water, egg whites, and food coloring. Mix until just combined then transfer to prepared pan and bake for 13-15 mins, or until cake springs back when gently pressed in center. Let cool in pan for 5 mins.
3. Run a small sharp knife around the edge of cake to loosen. Invert onto a clean kitchen towel and peel off parchment. Starting at the narrow end, roll cake tightly into towel. Set aside to cool completely, about 2 hours.
4. Meanwhile, to make the frosting, combine powdered sugar, cream cheese, butter, lemon juice and lemon zest. Unroll cake and spread inside with frosting. Dot with raspberries then roll up again. Garnish with powdered sugar and raspberries.

angel food cake mix, cocoa powder, egg whites, red food coloring, powdered sugar, cream cheese, unsalted butter, lemon juice, lemon zest, raspberries

Taken from recipes-plus.com/api/v2.0/recipes/31501 (may not work)