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Cherry Angel Roll Recipe
|Angel cake mix||10 Ounce (1 Package, 2-Step Type)|
|Sifted confectioners sugar||4 Tablespoon|
|Canned tart red cherries||20 Ounce (1 Can)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Red food coloring||1⁄4 Teaspoon|
|Almond extract||6 Drop|
|Sweetened whipped cream||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2893 Calories from Fat 435
% Daily Value*
Total Fat 49 g75.2%
Saturated Fat 30.8 g153.8%
Trans Fat 0 g
Cholesterol 160.9 mg
Sodium 2700.7 mg112.5%
Total Carbohydrates 575 g191.8%
Dietary Fiber 5.1 g20.4%
Sugars 457.6 g
Protein 34 g67.4%
Vitamin A 79.4% Vitamin C 26.1%
Calcium 62.2% Iron 1.3%
*Based on a 2000 Calorie diet
Turn half the batter into greased and floured I5 1/2 x 10 1/2 x 1 inch baking pan, spreading evenly.
Bake at 375° for 12 minutes.
Loosen sides; turn out on towel sprinkled with sifted confectioners' sugar.
While still hot roll cake and towel together, starting at narrow end of cake.
Let cool on rack.
Meanwhile, drain cherries, reserving 3/4 cup juice; set aside a few whole cherries for garnish.
In small bowl combine sugar, cornstarch, and dash salt.
Heat reserved cherry juice in saucepan to boiling; gradually stir into sugar mixture.
Return to saucepan.
Cook and stir till thick and bubbly.
Stir in butter, food coloring, and extract; add cherries.