1 pkg white chocolate or vanilla instant pudding and pie filling
Instructions
Preheat oven to 350 degrees. Line large sheet pan with an 18 in. piece of parchment paper. Prepare cake mix according to package directions. Pour batter over parchment, spreading evening. Sprinkle almonds evenly over batter. Bake 30-35 minutes or utnil top springs back when lightly touched with fingertip. Remove from oven
Sprinkle sugar over cake. Place an additional piece of parchment over cake. Invert stackable cooling rack over parchment. Carefully invert cake; remove cake pan and parchment from bottom of cake. Starting at short side roll up cake in parchment, jelly-roll style. cool completely.
Unroll cake and spread with preserves. In larg bowl, combine sour cream, whipped topping, almond extract and food coloring, if desired; mix well. Add pudding mix; whisk until thickend. Spread filling over cake to within 1 inch of edge; roll up cake. Refrigerate at least 30 minutes.
Originally Submitted
5/10/2010
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Cherry Almond Angel Roll Recipe - Desserts - Breads
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