VALENTINE CHERRY ANGEL ROLLS
1 pkg. Duncan Hines angel food cake mix
1 c. chopped maraschino cherries, drained
1/2 c. flaked coconut
1 tsp. maraschino cherry juice
1 container (8 oz.) frozen whipped topping (thawed)
Confectioners* sugar
Preheat oven to 350 degrees. Line two 15 1/2 x 10 1/2 x 1
inch jelly roll pans with aluminum foil.
Prepare cake following package directions. Divide batter into lined
pans. Spread evenly. Cut through batter with knife or spatula
to remove large air bubbles. Bake at 350 degrees 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. Cool completely.
Fold cherries, coconut and cherry juice into whipped topping. Unroll
cakes. 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 eat.
Beauty is eternity gazing at itself in a mirror.
Kahlil Gibran
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