Rock and Roll Cake

Cake:
1 (16-oz) pkg. Angel Food Cake Mix

Filling and Topping
1 (21-oz) can cherry fruit pie filling
1 teaspoon almond extract
1 cup whipped topping, thawed
1/2 cup prepared chocolate pudding
1/4 cup sliced almonds, toasted

1. Heat oven to 350. Grease 15x10x1-inch baking pan. Line bottom of pan with waxed paper (I did not do that, I did not want to buy it). Prepare cake batter as directed on package. Spoon batter into lined pan. Bake at 350 for 17-22 miutes or until golden brown and cracks in cake appear dry.


2. Meanwhile, place clean towel on work surface. With strainer or sifter, lightly sprinkely powdered sugar evenly onto towel.
Loosen edges of warm cake with spatula: immediately invert cake onto sugared towel. Remove pan and waxed paper.
Starting with long side, roll up cake in towel: cool on wire rack for 45 minutes or until completely cool.

3. Meanwhile, in a small bowl, combine cherry filling and almond extract.

4. To assemble cake, carefully unroll cooled cake. Spread cherry mixture over cake. Using towel, carefully re-roll cake loosely (do not roll towel into cake, lol). If desired, trim ends of roll. Use towel to lift cake roll onto serving platter.

5. Combine whipped topping and pudding. Spoon whipped topping mixture on top of cake. Sprinkle almonds over top. Store loosely covered in refrigerator.

Yield: 12 servings