Black Forest Angel Roll

Ingredients

 * 1 pkg angel food cake mix
 * 1/4 cup unsweetened cocoa powder
 * 21 ounces cherry pie filling
 * 1/4 cup powdered sugar
 * 1 1/2 cups chocolate syrup
 * 1 1/2 cups cool whip -- thawed

Directions

 * 1) Preheat oven to 350 degrees.
 * 2) Cut 18 inch long piece of parchment paper. Press into bottom and up sides of a bar pan.
 * 3) Add cocoa powder to angel food cake mix and prepare batter according to package directions.
 * 4) Pour batter over parchment paper; spread evenly.
 * 5) Cut through batter with a scraper to remove large air bubbles.
 * 6) Bake 30 minutes or until top springs back when lightly touched with fingertip.
 * 7) Turn cake out at once onto a sheet of parchment paper sprinkled with powdered sugar.
 * 8) Gently remove parchment paper and roll up cake in sugared parchment paper as for a jelly roll.
 * 9) Cool.
 * 10) Unroll cake; discard parchment paper.
 * 11) Spread pie filing to within 1 inch of edge; re-roll.
 * 12) Sprinkle with additional powdered sugar, if desired.
 * 13) Slice into 1 inch slices.
 * 14) For each serving drizzle with 1 to 2 tablespoons chocolate syrup; top with whipped topping.

Contributed by:

 * Lindas Busy Kitchen Desserts Y-Group