 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
|
A beautiful cake that is very yummy. Everyone will marvel over your creation when you show up with this cake. I served this at our 2006 Cookie Swap and it was a huge hit. From The Pampered Chef's All The Best Cookbook. Cooking time includes time for cake to cool and chill. 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 white chocolate pudding and pie filling mix |
additional powdered sugar (optional) |
Directions:
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.
|
|