INGREDIENTS

INSTRUCTIONS

Notes:  Cherries should be tart red cherries.
Substitute margerine if desired. * 1/2 of the batter from the cake
mix will not be used. You can choose to make one plain cake with it,
Make twice as much filling and prepare 2 rolls, or use a different
filling for 2 different flavored cake rolls. Prepare angel cake mix
according to package directions.  Turn half the batter into greased
and floured 15 1/2 X 10 1/2 X i inch pan, spreading evenly.  Bake in
a moderate oven (375) for 12 minutes. Loosen sides, turn out on towel
and sprinkle with confectioners sugar.
While still hot, roll the cake and towel together, starting at the
narrow end.  Allow to cool on a rack. Meanwhile, drain cherries,
reserving 3/4 cup of the juice; set aside a few whole cherries for
garnish. In a small bowl, combine sugar, cornstarch and a dash of
salt. In a saucepan heat the reserved cherry juice to boiling;
gradually stir into sugar mixture. Return to saucepan. Cook and stir
till thickened and clear.
Stir in butter or margerine, red food coloring and almond extract;
add cherries.  Cool. Unroll the cake and spread with the filling.
Roll up the cake, placing seam side down on a serving tray. Trim with
sweetened whipping cream and the reserved cherries. * remaining
batter may be baked in a grreased 9 X5X3 " loaf pan in a moderate
oven (375) for 30 min., or you can double your purchase of the other
ingredients and make two of the rolls if you have a crowd to cook for.
Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

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