Cherry Angel Roll
|Angel cake mix||10 Ounce (1 Package, 2-Step Type)|
|Sifted confectioners sugar||4 Tablespoon|
|Canned tart red cherries||20 Ounce (1 Can)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Red food coloring||1⁄4 Teaspoon|
|Almond extract||6 Drop|
|Sweetened whipped cream||3⁄4 Cup (12 tbs)|
Prepare angel cake mix following package directions.
Turn half the batter into greased and floured I5 1/2 x 10 1/2 x 1 inch baking pan, spreading evenly.
Bake at 375° for 12 minutes.
Loosen sides; turn out on towel sprinkled with sifted confectioners' sugar.
While still hot roll cake and towel together, starting at narrow end of cake.
Let cool on rack.
Meanwhile, drain cherries, reserving 3/4 cup juice; set aside a few whole cherries for garnish.
In small bowl combine sugar, cornstarch, and dash salt.
Heat reserved cherry juice in saucepan to boiling; gradually stir into sugar mixture.
Return to saucepan.
Cook and stir till thick and bubbly.
Stir in butter, food coloring, and extract; add cherries.