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Cherry Angel Cake Roll -- e-w

Source of Recipe

Light & Tasty 2002 – L. Ruehlow; Madison, WI
Cherry Angel Cake Roll -- e-w
Plan ahead…needs to chill for 1-2 hours
Yield: 2 cakes (8 slices each)

1 16-oz. pkg. angel food cake mix
4 T. confectioners’ sugar, ‘divided’
1 8-oz. carton reduced-fat frozen whipped topping, thawed, ‘divided
1 20-oz. can reduced-sugar cherry pie filling
1/4 tsp. almond extract

Line 2 15-in. x 10-in. x 1-in. baking pans with ungreased parchment paper. Prepare cake according to package directions. Spread evenly in prepared pans. Bake at 350º for 12-16 minutes or until golden brown.

Meanwhile, sprinkle 3 T. confectioners’ sugar over 2 kitchen towels. Immediately invert cakes onto prepared towels. Gently peel off parchment paper. Roll up cakes in towels jelly-roll style; starting with the short side. Completely cool on a wire rack.

Unroll cakes. Spread each with 1 cup whipped topping to within 1-inch of edges. Combine pie filling and extract; spread over whipped topping on each cake. Roll up again. Place seam side down on a serving platter. Refrigerate for 1-2 hours. Dust with remaining confectioners’ sugar. Slice; garnish with remaining whipped topping.

One slice equals: 175 calories…2 gm fat (2 gm saturated)…0 cholesterol…171 mg sodium…36 gm carbohydrate…trace fiber…3 gm protein +++EXC: 1-1/2 starch…1 fruit +++WWP: 4