Cherry Almond Angel Roll

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 1 (16 ounce) package angel food cake mix
• 1 (2 1/4 ounce) package sliced almonds, chopped
• 1/2 cup powdered sugar
• 1/2 cup cherry preserves
• 8 ounces sour cream
• 8 ounces frozen whipped topping, thawed
• 1/2 teaspoon almond extract
• 2 -4 drops red food coloring (optional)
• 1 (3 1/2 ounce) package instant chocolate pudding and pie filling mix
• additional powdered sugar (optional)

Recipe

• 1 preheat oven to 350.
• 2 line 11"x15"x1" pan with parchment paper.
• 3 prepare cake mix according to package directions.
• 4 pour batter over parchment paper, spreading evenly.
• 5 chop almonds and spread evenly over batter.
• 6 bake 30-35 minutes or until top springs back when lightly touched with fingertip.
• 7 remove from oven.
• 8 sprinkle powder sugar over cake.
• 9 place an additional piece of parchment paper over cake.
• 10 invert a cooling rack over the paper.
• 11 carefully invert cake; remove pan.
• 12 peel parchment paper from bottom side of cake; discard.
• 13 starting at short end of cake, roll up cake in parchment paper jelly roll style.
• 14 cool completely.
• 15 unroll cake and lay flat.
• 16 spread cake with preserves.
• 17 in a medium bowl, combine sour cream, whipped topping, almond extract and food coloring, if desired; mix well.
• 18 add pudding mix and whisk until thickened.
• 19 spread filling over cake to within 1 inch of edge; roll up cake.
• 20 refrigerate at least 30 minutes.
• 21 sprinkle cake with additional powdered sugar, if desired.
• 22 slice using a serrated knife.