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
Cherry Angel Cake Roll Recipe photo by Taste of Home
Cherry Angel Cake Roll
Cherry Angel Cake Roll Recipe photo by Taste of Home
Cherry Angel Cake Roll
Prep Time
25 min
Cook Time
10 min
Yield
2 cakes (8 slices each)
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 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
1 slice: 175 calories, 2g fat (2g saturated fat), 0 cholesterol, 171mg sodium, 36g carbohydrate, 0 fiber), 3g protein.