ANGEL CHERRY ROLL

 

  • Cooking Time: 16
  • Servings: 16
  • Preparation Time: 20

Ingredients

  • 1 box angel food cake mix
  • 4 tablespoons powdered sugar
  • 8 ounces Cool Whip
  • 1 can cherry pie filling
  • 1/4 teaspoon vanilla extract

Directions

  • Line two 10 x 15-inch jellyroll pans with Reynold's parchment paper.
  • Prepare cake batter as directed on box.
  • Spread evenly in prepared pans.
  • Bake at 350 degrees for 12-16 minutes or until golden brown.
  • Meanwhile, sprinkle powdered sugar over 2 kitchen towels.
  • Immediately invert cakes onto prepared towels.
  • Gently peel off paper.
  • Roll up cakes in towels, jellyroll style, starting on the short side.
  • Cool completely on wire racks, seam side down.
  • Unroll cakes.
  • Spread each with 1 cup Cool Whip to within 1 inch of edges.
  • Combine pie filling and extract; spread over Cool Whip on each cake.
  • Roll up again, removing towel.
  • Place seam-side down on serving plate.
  • Refrigerate 1-2 hours.
  • Dust with remaining confectioners' sugar. Slice and serve.

Notes

A special recipe passed on to me from a co-worker, who got it from her Mom.

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