Name: Cherry Angel Cake Roll
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: 1 package (16 ounces) angel food cake mix -; 4 tablespoons confectioners' sugar, divided -; 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided -; 1 can (20 ounces) reduced-sugar cherry pie filling -; 1/4 teaspoon almond extract -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Cherry Angel Cake Roll

1. 1 package (16 ounces) angel food cake mix -

2. 4 tablespoons confectioners' sugar, divided -

3. 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided -

4. 1 can (20 ounces) reduced-sugar cherry pie filling -

5. 1/4 teaspoon almond extract -

How to cook deliciously - Cherry Angel Cake Roll

1. Stage

Line two 15x10x1-in. baking pans with ungreased parchment. Prepare cake batter according to package directions. Spread evenly in prepared pans. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

2. Stage

Invert onto two kitchen towels dusted with 3 tablespoons confectioners' sugar. Gently peel off parchment. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack.

3. Stage

Unroll cakes; spread each with 1 cup whipped topping to within 1/2 in. of edges. Combine pie filling and extract; spread over whipped topping on each cake. Roll up again. Place each seam side down on a serving platter. Cover and refrigerate for 1 hour.

4. Stage

Dust with remaining confectioners' sugar. Slice; garnish with remaining whipped topping.

5. Stage