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    Cherry Angel Cake Roll


    Source of Recipe


    The Kitchen


    Recipe Introduction


    mmmm


    List of Ingredients


    • 1 package (16oz) angel food cake mix
    • 4 tablespoons confestioners sugar, divided
    • 1 carton (8oz) reduced-fat frozen whipped topping,thawed,divided
    • 1 can (20oz) reduced-sugar cherry pie filling
    • 1/4 teaspoon almond extract


    Instructions


    1. Line two 15-in x 10in x 1 in baking pans with ungreased parchment paper.
    2. Prepare cake batter according to package directions.
    3. Spread evenly in prepared pans.
    4. Bake at 350 for 12 to 16 minutes or until golden brown.
    5. Sprinkle 3 tablespoons confestioners sugar over two kitchen towels.
    6. Immediately invert cakes onto prepared towels.
    7. Gently peel off parchment paper.
    8. Roll up cakes in towel jelly roll style, starting with the short side.
    9. Cool completely on a wire rack.
    10. Unrool cakes.
    11. Spread each with 1 cup whipped topping to within 1 inch of edges.
    12. Combine pie filling and extract;spread over whipped topping on each cake.
    13. Roll up again.
    14. Place seam side down on a serving platter.
    15. Refrigerate for 1 to 2 hours.
    16. Dust with remaining confectioners sugar.
    17. Slice; garnish with remaining whipped topping.


    Final Comments


    2 cakes ...ENJOY
 

 

 

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