Cherry Almond Cake Roll -

Cherry Almond Cake Roll

Dessert

A spongey angel food cake roll with whipped cream and a cherry almond filling.

About 25 minutes (plus 1 hr chilling)

About 10 minutes

1Preheat oven to 375°F. Place parchment paper in two 15x 10 x 1 in. baking pans.
2Follow package directions to prepare cake mix, separate evenly between pans. Bake 12-15 minutes, or until spongey. Cool 5 minutes.
3Place 2 clean kitchen towels on a flat surface, dust with 3 Tbsp. confectioners' sugar. Place one cake on each towel. Remove parchment paper from cakes and roll up from the short side.

4Place on a wire rack to cool. Meanwhile, combine pie filling and almond extract in a small bowl.
5Unroll and spread 1 cup whipped topping on each cake, leaving a 1/2 in. border. Top with pie filling. Roll up, cover and refrigerate 1 hour.
6Slice and serve with a dusting of remaining confectioners' sugar and remaining whipped topping.

Serving Size: 1 slice

Amount Per Serving:

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Eggs, Dairy, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.