Cherry Angel Cake Roll

1. 1

   Line two 15x10x1-in. baking pans with ungreased parchment paper. Prepare cake batter according to package directions. Spread evenly in prepared pans. Bake at 375u00b0 for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

2. 2

   Invert onto two kitchen towels dusted with 3 tablespoons confectioners' sugar. Gently peel off parchment paper. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack.

3. 3

   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.

4. 4

   Dust with remaining confectioners' sugar. Slice; garnish with remaining whipped topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.