Ingredients
1 package (16 ounces) angel food cake mix4 tablespoons confectioners’ sugar, divided1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided1 can (20 ounces) reduced-sugar cherry pie filling1/4 teaspoon almond extract
Preparation
Line two 15x10x1-in. baking pans with ungreased parchment. Prepare cake batter according to package directions. Spread evenly in prepared pans. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Invert onto two kitchen towels dusted with 3 tablespoons confectioners’ sugar. Gently peel off parchment. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack.
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.
Dust with remaining confectioners’ sugar. Slice; garnish with remaining whipped topping.
