Orange-Angel Jelly Roll

• 1 package (16 ounces) angel food cake mix
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup confectioners' sugar
• 1 tablespoon orange juice
• 1/2 teaspoon orange extract
• 1/2 teaspoon grated orange zest
• 3 drops yellow food coloring, optional
• 1 drop red food coloring, optional
• 1 cup whipped topping
• 2/3 cup 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 cake mix batter according to package directions; spread evenly into prepared pan.
2. Bake at 350u0b0 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 zest and food coloring if desired. Fold in whipped topping.
4. Unroll cake; spread 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 orange curls. Refrigerate leftovers.

angel food cake mix, cream cheese, confectioners, orange juice, orange extract, orange zest, coloring, coloring, orange marmalade, sugar

Taken from www.tasteofhome.com/recipes/orange-angel-jelly-roll/ (may not work)