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Cherry Angel Rolls

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Ingredients
  Angel food cake mix 16 Ounce (1 Package)
  Chopped maraschino cherries 1 Cup (16 tbs), drained
  Flaked coconut 1⁄2 Cup (8 tbs)
  Maraschino cherry juice 1 Teaspoon
  Frozen whipped topping 8 Ounce, thawed (1 Container)
  Confectioners sugar 1 Tablespoon
Directions

Preheat oven to 350°F.
Line two 15 1/2 X10 1/2 x 1-inch jelly roll pans with aluminum foil.
Prepare cake 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.
Immediately invert cakes onto towels covered with confectioners' sugar.
Remove foil carefully.
Immediately roll up each cake with towel jelly roll fashion.
Cool completely.
Fold cherries, coconut and cherry juice into whipped topping.
Unroll cakes.
Spread half of filling over each cake to edges.
Reroll and place seam-side down on serving plate.
Dust with confectioners' sugar.
Refrigerate until ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Interest: 
Everyday, Healthy

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