Cherry-Almond Angel Roll
Ingredients:
|
| 1 |
pkg (16 oz or 430-450 g) angel food cake mix |
| 1/2 |
cup (125 mL) sliced almonds, chopped |
| 1/2 |
cup (125 mL) powdered or icing sugar |
| 1/2 |
cup (125 mL) cherry preserves |
| 1 |
cup (250 mL) sour cream |
| 4 |
cups (1 L) thawed, frozen whipped topping |
| 1/2 |
tsp (2 mL) almond extract |
| 2-4 |
drops red food coloring (optional) |
| 1 |
pkg (3.3 oz or 102 g) white chocolate or vanilla instant pudding and pie filling |
Directions:
| Preheat oven to 350°F (180°C). Line Large Sheet Pan with an 18-in. (45-cm) piece of Parchment Paper. Prepare cake mix according to package directions. Pour batter over parchment, spreading evenly. Sprinkle almonds evenly over batter. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove pan from oven.
|
| Sprinkle sugar over cake. Place an additional piece of parchment over cake. Invert Stackable Cooling Rack over parchment. Carefully invert cake; remove pan and parchment from bottom of cake. Starting at short side, roll up cake in parchment, jelly-roll style. Cool completely. |
| Unroll cake and spread with preserves. In large bowl, combine sour cream, whipped topping, almond extract and food coloring, if desired; mix well. Add pudding mix; whisk until thickened. Spread filling over cake to within 1 in. (2.5 cm) of edge; roll up cake. Refrigerate at least 30 minutes. |
Yield: 12 servings
Nutrients per serving: Calories 340, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 15 mg, Carbohydrate 57 g, Protein 5 g, Sodium 450 mg, Fiber less than 1 g
