Orange Angel Jelly Roll

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (16 oz.) angel food cake mix
1 pkg. (8 oz.) cream cheese, softened
1/4 c. confectioners' sugar
1 Tbsp. orange juice
1/2 tsp. orange extract
1/2 tsp. grated orange peel
3 drops yellow food coloring, optional
1 drop red food coloring, optional
1 c. whipped topping thawed
2/3 c. orange marmalade
Additional confectioners' sugar and orange curls
Directions;
Line a greased 15x10 baking pan with waxed paper; grease the paper and set aside.  Prepare cake mix batter according to package directions; spread evenly into prepared pan.

Bake at 350 degrees 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 short side.  Cool completely on a wire rack.

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.

Unroll cake; spread marmalade to within 1/2 inch of edges.  Spread whipped topping mixture over marmalade to within 1 inch of edges.  Roll up again.  Place seam side down on a serving platter.  Sprinkle with additional confectioners' sugar.  Garnish with orange curls.  Refrigerate leftovers.