Print Options
Back to
Cherry Angel Cake Roll >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Cherry Angel Cake Roll
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
16 Servings
Prep: 25 min. + chilling Bake: 10 min. + cooling
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
Directions
Line two 15-in. x 10-in. x 1-in. baking pans with ungreased parchment
paper. 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 paper. 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.
Yield: 2 cakes (8 slices each).
© Taste of Home 2012
2 of 2
Cherry Angel Cake Roll
(continued)
Nutrition Facts:
One slice equals 175 calories, 2 g fat (2 g saturated fat), 0 cholesterol, 171 mg sodium, 36 g carbohydrate, trace fiber, 3 g protein.
Diabetic Exchanges:
1-1/2 starch, 1 fruit.
© Taste of Home 2012