Recipe
Cherry Almond Angel Roll Recipe
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- 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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