Shelly's Recipe

CHERRY ANGEL CAKE ROLL

Category: Cakes from Cake Mixes

1 pkg angel food cake mix
4 tbsp confectioners sugar, divided
1 (8 oz) carton frozen whipped topping, thawed, divided
1 (20 oz) can cherry pie filling
1/4 tsp almond extract

Line two jelly-roll baking pans with ungreased parchment paper. Prepare cake batter according to pkg 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 tbsp 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).