Black Forest Angel Roll

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

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.

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