CHERRY ANGEL CAKE ROLL

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Cherry Angel Cake Roll image

I keep up a fast pace at college but still like to entertain. These pretty party cakes require just a handful of ingredients, yet always seem to impress guests. -Lisa Ruehlow of Madison, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 cakes (8 slices each).

Number Of Ingredients 5

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

Steps:

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

Nutrition Facts : Calories 175 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 171mg sodium, Carbohydrate 36g carbohydrate, Fiber 0 fiber), Protein 3g protein.

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