Black Forest Angel Roll

Black Forest Angel Roll
By: Doris Christopher

1 package (16oz) angel food cake mix
¼ cup unsweetened cocoa powder
1 can (21oz) cherry pie filling
¼ cup powdered sugar
1 ½ cups chocolate-flavored syrup
1 ½ cups frozen whipped topping, thawed

Preheat oven to 350 degrees. Line a bar pan with parchment paper.

Add cocoa powder to angel food cake mix and prepare batter according to package directions. Pour batter into prepared pan. Cut through batter with a spatula to remove large air bubbles. Bake 30 minutes or until top springs back when lightly touched with fingertip. Turn cake out at once onto a sheet of parchment paper sprinkled with powdered sugar. Gently remove parchment paper that was stuck to the bottom of the cooked angel food cake. Roll up cake in sugared parchment paper lined side in jelly roll fashion. Cool on non-stick cooling rack. Unroll cake; discard parchment paper. Spread pie filling to within 1 inch of edge; reroll. Sprinkle with additional powdered sugar, if desired. Slice into 1 inch slices using serrated bread knife. For each serving drizzle with 1-2 Tablespoons chocolate syrup; top with whipped topping.

Yield: 12 servings