Cherry Almond Angel Roll Food

CHERRY CHEESECAKE ANGEL FOOD CAKE ROLL

Steps:

• Preheat oven to 350 degrees and line a 10x15x1" rimmed baking sheet with parchment paper. Grease lightly (optional - it will climb higher if you leave ungreased)
• Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
• Lay a clean lint-free kitchen towel on the counter and dust with 1/4 cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
• Set aside to cool to room temperature, placing in the fridge or freezer if you want to speed up the process.
• To make the filling, beat cream cheese in a large bowl until smooth. Add 3/4 cup powdered sugar, cream and vanilla and beat until thick and stiff peaks form. This can take some time, up to 5 minutes.
• Make sure that it is completely cool and then unroll the cake. Spread with 3/4 of the cream cheese filling, and then spread with 3/4 of the cherry pie filling.
• Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese frosting and cherry pie filling. Refrigerate at least 4 hours before slicing for clean slices.

CHERRY ANGEL FOOD CAKE ROLL

Steps:

• 1. Preheat oven to 350 degrees. Line two 15 1/2"x10 1/2" x 1" jelly roll pans with parshment paper or foil. Make paper or foil ends longer for easier pull out. Prepare cake following package directions. Divide into pans. Spread evenly. Cut through batter with knife or spatula to remove large air bubbles.
• 2. Bake at 350 degrees for 15 minutes or until set. 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. Cool completely.
• 3. Fold chopped cherries, coconut and cherry juice into one of the 8 oz whipped topping. Unroll cakes. Spread half of filling over each cake to edges. Reroll and place seam side down on serving plate.
• 4. Spread the half of the other tub of whipped topping over each cake or as much as you like and garnish with whole cherries. (sprinkle with mint jelly - optional) Or sprinkle cakes with powder sugar and set whole cherries along sides. Refrigerate until ready to serve.

LOW-FAT CHERRY-ALMOND ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
• In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.

ANGEL, CHERRY, ALMOND CAKE

Steps:

• Slice Angel Food Bar long way into 3 equal slices put in dish large enough to hold.
• Add almond extract to can of Cherry Pie Filling stir
• Spoon out 1/3 of pie filling on bottom layer of Angel Food Bar, sprinkle 1/2 c almonds.
• Place next layer Angel Bar spread with cherry pie filling (no almonds).
• Repeat final top with cherry pie filling and almonds. Refrigerate.
• WAIT TILL RIGHT BEFORE SERVING TO USE THE REDI WHIP AROUND TOP OF CAKE sprinkle with other 1/2 C almonds.

CHERRY ANGEL CAKE ROLL

Steps:

• Line two 15x10x1-in. baking pans with ungreased parchment. Prepare cake batter according to package directions. Spread evenly in prepared pans. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. , Invert onto two kitchen towels dusted with 3 tablespoons confectioners' sugar. Gently peel off parchment. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cakes; spread each with 1 cup whipped topping to within 1/2 in. of edges. Combine pie filling and extract; spread over whipped topping on each cake. Roll up again. Place each seam side down on a serving platter. Cover and refrigerate for 1 hour., Dust with remaining confectioners' sugar. Slice; garnish with remaining whipped topping. ,

CHERRY-ALMOND ANGEL ROLL

Steps:

• Preheat oven to 375 degrees. Line large sheet pan with a 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 cake over a cooling rack. Remove pan and bottom parchment from cake. Starting on 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 inch of edge; roll up cake. Refrigerate at least 30 minutes.