Black Forest Angel Roll
This light and elegant recipe features chocolate-flavored angel food cake filled with luscious cherry pie filling. Garnished with whipped topping, it’s a heavenly dessert.
- 1 package (16 oz) angel food cake mix
- 1/4 cup unsweetened cocoa powder
- 1 can (21 oz) cherry pie filling
- 1/4 cup powdered sugar
- 1 1/2 cups chocolate-flavored syrup
- 1 1/2 cups frozen whipped topping, thawed
Preheat oven to 350°F. Cut 18‑inch long piece of Parchment Paper. Press into bottom and up sides of Large Bar Pan. Add cocoa powder to angel food cake mix and prepare batter according to package directions. Pour batter over Parchment Paper; spread evenly. Cut through batter with Classic Scraper to remove large air bubbles. Bake 30 minutes or until top springs back when lightly touched with fingertip.
Turn cake out at once onto a sheet of Parchment Paper sprinkled with powdered sugar using Flour/Sugar Shaker. Gently remove Parchment Paper. Tray and roll up cake in sugared Parchment Paper as for a jelly roll. Cool on Stackable Cooling Rack. Unroll cake; discard Parchment Paper. Spread pie filling to within 1‑inch of edge; reroll. Sprinkle with additional powdered sugar, if desired. Slice into 1‑inch slices using Bread Knife. For each serving, drizzle with 1-2 tablespoons chocolate syrup; top with whipped topping.
- 12 servings
Nutrients per serving:
Approximately 314 calories and 3 grams of fat