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Cherry Angel Roll

Global.Potpourri's picture
Ingredients
  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)
  Cornstarch 3 Tablespoon
  Butter/Margarine 2 Tablespoon
  Red food coloring 1⁄4 Teaspoon
  Almond extract 6 Drop
  Sweetened whipped cream 3⁄4 Cup (12 tbs)
Directions

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.
Cool.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Cherry
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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