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° F.
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.
Yield: 12 servings.