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Community Recipe
from [dwanna]
Angel Food Cake Roll

Angel Food Cake Roll

  • Yield: 1 serving


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Angel Food Cake Roll

There's always room for dessert-especially when it's this eye-catching frozen fare. "We like strawberry yogurt in the filling, but different flavors work well, too," suggests Joan Colbert. The make-ahead dessert is often requested at her Sigourney, Iowa home.

10 ServingsPrep: 20 min. Bake: 15 min. + freezing


•1 package (16 ounces) angel food cake mix

•5 teaspoons confectioners' sugar

•1 cup (8 ounces) strawberry yogurt

•1 package (1 ounce) instant sugar-free vanilla pudding mix

•3 drops red food coloring, optional

•2 cups reduced-fat whipped topping


•Line a 15x10x1-in. baking pan with waxed paper. Prepare cake

according to package directions.

•Pour batter into prepared pan. Bake at 350° for 15-20 minutes or

until cake springs back when lightly touched. Cool for 5 minutes.

•Turn cake onto a kitchen towel dusted with confectioners' sugar.

Gently peel off waxed paper. Roll up jelly-roll style in the towel,

starting with a short side. Cool on a wire rack.

•In a large bowl, whisk the yogurt, pudding mix and food coloring if

desired. Fold in whipped topping.

•Unroll cake; spread filling evenly over cake to within 1/2 in. of

edges. Roll up. Cover and freeze. Remove from freezer 30 minutes

before slicing. Yield: 10 servings.

Nutrition Facts:Nutritional Analysis: One slice equals 236 calories, 2 g fat (2 g saturated fat), 2 mg cholesterol, 464 mg sodium,

© Taste of Home 2013

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Angel Food Cake Roll recipe