New Twist to Angel Food Cake

Strawberry Angel Roll

Ingredients:

1 pkg (16 ounces) angel food cake mix

1 pkg (2.25 ounces) sliced almonds, chopped

1/2 cup powdered sugar

1/2 cup strawberry preserves

1 (8 ounces) container sour cream

1 (8 ounces) container frozen whipped topping, thawed

1/2 teaspoon almond extract

red food coloring (optional)

1 pkg (3.4 ounces) white chocolate instant pudding

Directions:

1. Preheat oven to 350 degrees. Line bar pan (I use my pampered chef bar stoneware) with parchment paper. Prepare cake mix according to pkg directions. Pour batter over parchment paper, spread evenly.

2. Chop almonds. Sprinkle evenly over batter.

3. Bake 30-35 minutes or until top is golden and springs back to the touch.

4. Remove from oven. Sprinkly powdered sugar over cake. Place another piece of parchment paper over the cake. Carefully invert the cake (I used a wire cooling rack to flip). Peel the parchment paper from the bottom (or now the top) of the cake. Roll up the cake from the short side while still hot (with the new paper still in place). Allow to cool completely rolled up.

5. While cooling: Combine sour cream, whipped topping, almond extract, and food coloring, mix well. Add pudding and whisk until thick.

6. Unroll cake. Spread preserves on cake. Spread whipped pudding mixture on top of preserves.

7. Roll up cake. Refrigerate at least 30 minutes. Sprinkle with more powdered sugar.