Cherry Angel Rolls
|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|
Preheat oven to 350Â°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.
Cut through batter with knife or spatula to remove large air bubbles.
Bake at 350Â°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.
Fold cherries, coconut and cherry juice into whipped topping.
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.