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Recipe
Cherry Almond Angel Roll Recipe
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Ingredients
1/2 c cherry preserves .
8 oz frozen whipped topping, thawed .
extra powdered sugar (optional) .
1 (3 1/2 oz) package white chocolate flavor instant pudding & pie filling mix .
8 oz sour cream .
1 (16 oz) package angel food cake mix .
1 (2 1/4 oz) package sliced almonds, sliced .
2-4 drops red food coloring (optional) .
1/2 c powdered sugar .
1/2 tsp almond extract
Directions
Step #1 Preheat oven to 350.
Step #2 Line 11"X15"X1" pan with parchment paper.
Step #3 Prepare cake mix according to package directions.
Step #4 Pour batter over parchment paper, spreading evenly.
Step #5 Chop almonds & spread evenly over batter.
Step #6 Bake 30-35 mins or until top springs back when lightly touched with fingertip.
Step #7 Remove from oven.
Step #8 Sprinkle top powder sugar over cake.
Step #9 Place an extra piece of parchment paper over cake.
Step #10 Invert a cooling rack over the paper.
Step #11 Carefully invert cake; remove pan.
Step #12 Peel parchment paper from bottom side of cake; discard.
Step #13 Starting at short end of cake, roll up cake in parchment paper jelly roll style.
Step #14 Cool completely.
Step #15 Unroll cake & lay flat.
Step #16 Spread cake with preserves.
Step #17 In a medium bowl, whipped topping, almond extract & food coloring, mix sour cream, if desired; mix well.
Step #18 Add pudding mix & whisk until thickened.
Step #19 Spread filling over cake to within 1 inch of edge; roll up cake.
Step #20 Refrigerate at least 30 mins.
Step #21 Sprinkle top cake with extra powdered sugar, if desired.
Step #22 Slice using a serrated knife.
Enjoy the Cherry Almond Angel Roll recipe
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Dessert
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Cookies
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easy
cherry
almond
chocolate
cake
sweet
dessert
cream
cheese
side
quick
almonds
cherries
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