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Cherry Angel Cake Roll Recipe

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This recipe for Cherry Angel Cake Roll is from The Michael Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (16 oz) angel food cake mix
4 tbsps confectioners sugar, divided
1 carton (8oz) frozen whipped topping, thawed, divided
1 can (20 oz) cherry pie filling
1/4 tsp almond extract
Directions:
Directions:
1) Line 2 - 15 x 10 x 1 inch baking pans with ungreased parchment paper.
2) Prepare cake batter according to pkg directioners.
3) Spread evenly in prepared pans.
4) Bake 375f for 12 to 15 mins or until cake springs back when touched lightly.
5) Cool for 5 mins.
6) Invert onto 2 kitchen towels dusted with 2 confectioners sugar.
7) Gently peel off parchment paper.
8) Roll up cakes in towels, jelly roll style, starting with a short side.
9) Cool completely on a wire rack.
10) Unroll cakes; spread with one cup of whipped topping to within 1/2 inch of edges.
11) Combine pie filling and extract; spread over topping on each cake.
12) Roll up again.
13) Place each seam side down on a serving platter.
14) Cover and refrigerate for 1 hr.
15) Dust with remaining confectioners sugar.
16) Slice; garnish with remaining whipped topping.
Number Of Servings:
Number Of Servings:
8 slices

 

 

 

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