Cherry Angel Food Cake Roll

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 16
• 18 ounces angel food cake mix
• 1 cup maraschino cherry, drained, chopped
• 1/2 cup sweetened flaked coconut
• 1 teaspoon maraschino cherry juice
• 8 ounces frozen whipped topping, thawed

Recipe

• 1 preheat oven to 350*. line two 15 1/2"x10 1/2" x 1" jelly roll pans with aluminum foil.
• 2 prepare cake following package directions.
• 3 divide into pans. spread evenly.
• 4 cut through batter with knife or spatula to remove large air bubbles.
• 5 bake at 350*.for 15 minutes or until set.
• 6 invert cakes at once onto towels dusted with powdered sugar -- remove foil carefully.
• 7 starting at short end, roll up each cake with towel jelly roll fashion.
• 8 cool completely.
• 9 fold chopped cherries, coconut and cherry juice into whipped topping.
• 10 unroll cakes.
• 11 spread half of filling over each cake to edges.
• 12 reroll and place seam side down on serving plate.
• 13 dust with powdered sugar.
• 14 refrigerate until ready to serve.