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Cherry Angel Rolls

Healthycooking's picture
Ingredients
  Angel food cake mix 20 Ounce (1 Package Duncan Hines)
  Chopped maraschino cherries 1 Cup (16 tbs)
  Reserved maraschino cherry juice 1 Teaspoon
  Flaked coconut 1⁄2 Cup (8 tbs)
  Frozen whipped topping 8 Ounce, thawed (1 Container)
  Confectioner's sugar 1 Tablespoon
Directions

Preheat oven to 350°F.
Line two 15 1/2 x 10 1/2 x1 inch jelly-roll pans with aluminum foil.
Prepare cake mix following package directions.
Divide batter into lined pans.
Spread evenly.
Cut through batter with knife or spatula to remove large air bubbles.
Bake at 350°F for 15 minutes or until set.
Invert cakes at once onto clean, lint-free dishtowels dusted with confectioners sugar.
Remove foil carefully.
Starting at short end, roll up each cake with towel jelly-roll fashion.
Cool completely.
Drain cherries, reserving 1 teaspoon juice.
Fold cherries, coconut and cherry juice into whipped topping.
Unroll cakes.
Spread half of filling over each cake to edges.
Reroll and place seam sides down on serving plate.
Dust with confectioners sugar.
Refrigerate until ready

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked

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