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Cherry Angel Rolls Recipe
|Angel food cake mix||16 Ounce (1 Package)|
|Chopped maraschino cherries||1 Cup (16 tbs), drained|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Maraschino cherry juice||1 Teaspoon|
|Frozen whipped topping||8 Ounce, thawed (1 Container)|
|Confectioners sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 3371 Calories from Fat 233
% Daily Value*
Total Fat 69 g105.6%
Saturated Fat 60.7 g303.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4102.8 mg171%
Total Carbohydrates 644 g214.7%
Dietary Fiber 12.4 g49.8%
Sugars 514.8 g
Protein 44 g87.7%
Vitamin A 2.1% Vitamin C 134.4%
Calcium 58.4% Iron 12.1%
*Based on a 2000 Calorie diet
Line two 15 1/2 X10 1/2 x 1-inch jelly roll pans with aluminum foil.
Prepare cake following package directions.
Divide batter into lined pans.
Cut through batter with knife or spatula to remove large air bubbles.
Bake at 350Â°F for 15 minutes or until set.
Immediately invert cakes onto towels covered with confectioners' sugar.
Remove foil carefully.
Immediately roll up each cake with towel jelly roll fashion.
Fold cherries, coconut and cherry juice into whipped topping.
Spread half of filling over each cake to edges.
Reroll and place seam-side down on serving plate.
Dust with confectioners' sugar.
Refrigerate until ready to serve.