Post by chief_cook2 on Dec 17, 2006 19:30:46 GMT -6
1 box angel food cake mix 4 T Confectioners' sugar 8 oz Cool-Whip 1 can cherry pie filling 1/4 tsp almond extract
Line two jelly-roll pans (10x15") with parchment or waxed paper. Prepare cake batter as directed on box. Spread evenly in prepared pans. BAke at 350º 12-16 minutes or until golden brown. Meanwhile, sprinkle Confectioners' sugar over 2 kitchen towels.
Immediately invert cakes onto prepared towels. Gently peel off paper. Roll up cakes in towels, jelly-roll style, start on the short side. Cool completely on wire racks, seam side down.
Unroll cakes. Spread each with 1 C 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; garnish with remaining Cool-Whip.
Makes 2 cakes, 8 slices each.
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