Recipe Review: Cherry Almond Angel Roll

I was looking for a dessert for my mom's birthday dinner and came across this recipe in my Pampered Chef cookbook "All the Best." I had not made this one before but knowing PC recipes, they pretty much always turn out and are always a big hit. This one was no exception. I did change out the cherry preserves for strawberry since I was going to add fresh strawberries on top of the cake as it was served. Also used fat-free sour cream and sugar free pudding mix.











Cherry-Almond Angel Roll
Pampered Chef - All the Best

Ingredients:
1 pkg angel food cake mix
1/2 cup sliced almonds, chopped
1/2 cup powdered or icing sugar
1/2 cup cherry preserves
8 oz. sour cream
       
1 container (8 oz) thawed, frozen whipped topping
1/2 tsp almond extract
2-4 drops red food coloring (optional)
1 pkg (3.3 oz / 4 serving size) white chocolate or vanilla instant pudding and pie filling

Directions:

   1. 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.

   2. 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.
   3. 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

**next time I will probably roll it up starting with long sides like I do with the rolled omelet. It was really thick and rich and could have gotten more servings out of rolling it the other way.