Recipe

Cherry Almond Angel Roll Recipe

Print Recipe

Ingredients

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

Viewing Cherry Almond Angel Roll Receipe