Cherry Angel Food Cake Roll
The picture is from beliefnet, the site i just love!
- 18 ounces angel food cake mix
- 1 c
- maraschino cherry, drained, chopped + a few whole cherries for garnish
- 1/2 c
- sweetened flaked coconut
- 1 tsp
- maraschino cherry juice
- 2 tubs - 8 oz
- each whipped topping, thawed (1/2 of one tub is for garnish)
- mint jelly (optional)
Prepare cake following package directions.
Divide into pans. Spread evenly.
Cut through batter with knife or spatula to remove large air bubbles.
Invert cakes at once onto towels dusted with powdered sugar. Remove parshment paper or foil carefully. Be careful, cake is hot.
If using a towel, Start at one end and roll up each cake with towel, jelly roll fashion.
**Or if using parshment paper pull out of pan on to a flat surface and roll up in the parshment paper and cool.
Unroll cakes. Spread half of filling over each cake to edges.
Reroll and place seam side down on serving plate.
Refrigerate until ready to serve.