| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Not, Sent | 10 | Servings | ||
INGREDIENTS
| 1 | pk | (16 oz) angel food cake mix |
| 1 | qt | Fresh strawberries; sliced |
| 1/4 | c | Sugar |
| 4 | c | Nonfat whipped topping |
INSTRUCTIONS
Mix cake according to package directions. Spread batter into a greased and waxed paper-lined 15x10x1-inch baking pan. Bake at 375° for 15-17 minutes or until center of cake springs back when lightly touched. Turn onto a linen towel dusted with powdered sugar. Peel off waxed paper; roll up, jelly roll-style, starting with a short side. Cool on a wire rack. Combine strawberries and sugar; set aside. To serve, drain strawberries. Unroll cake; spread with half of the topping. Cover with the berries. Roll up again. Place on a serving plate, seam side down. Spread with remaining topping. Refrigerate for 30 minutes before serving. Recipe by: Country Woman - May/June 1998 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on May 16, 1998
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