| 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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