ANGEL CHERRY ROLL
- Cooking Time: 16
- Servings: 16
- Preparation Time: 20
- 1 box angel food cake mix
- 4 tablespoons powdered sugar
- 8 ounces Cool Whip
- 1 can cherry pie filling
- 1/4 teaspoon vanilla extract
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.
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.