CHERRY-ALMOND ANGEL ROLL

Cherry-Almond Angel Roll image

Number Of Ingredients 9

16 ounces Angel Food Cake Mix
1/2 cup Sliced Almonds, Chopped
1/2 cup Powdered Sugar
1/2 cup Cherry Preserves
1 cup Sour Cream
4 cups Frozen Whipped Topping, Thawed
1/2 teaspoon Almond Extract
2 drops Red Food Coloring, Optional
3.3 ounces White Chocolate or Vanilla Instant Pudding and Pie Filling

Steps:

Preheat oven to 375 degrees. Line large sheet pan with a piece of parchment paper. Prepare cake mix according to package directions. Pour batter over parchment, spreading evenly. Sprinkle almonds evenly over batter. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove pan from oven.
Sprinkle sugar over cake. Place an additional piece of parchment over cake. Invert cake over a cooling rack. Remove pan and bottom parchment from cake. Starting on short side, roll up cake in parchment, jelly-roll style. Cool completely.
Unroll cake and spread with preserves. In large bowl, combine sour cream, whipped topping, almond extract and food coloring (If desired); mix well. Add pudding mix; whisk until thickened. Spread filling over cake to within 1 inch of edge; roll up cake. Refrigerate at least 30 minutes.