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[]
- Preheat oven to 350 degrees.
- Cut 18 inch long piece of parchment paper. Press into bottom and up sides of a bar pan.
- Add cocoa powder to angel food cake mix and prepare batter according to package directions.
- Pour batter over parchment paper; spread evenly.
- Cut through batter with a scraper 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 and roll up cake in sugared parchment paper as for a jelly roll.
- Cool.
- Unroll cake; discard parchment paper.
- Spread pie filing to within 1 inch of edge; re-roll.
- Sprinkle with additional powdered sugar, if desired.
- Slice into 1 inch slices.
- For each serving drizzle with 1 to 2 tablespoons chocolate syrup; top with whipped topping.