After weeks of fasting during the Lenten season, enjoying a special dessert for Easter dinner may be on the top of your to-do list, especially for those with a sweet tooth who gave up chocolates or cake for Lent.
This jellyroll will take care of both cravings and doesn’t take a lot of preparation time.
Unlike other jellyroll cakes, instead of jelly in the middle, this recipe calls for a can of cherry pie filling. Also, you use angel food cake, so it’s much easier to fill and roll since it’s more pliable.
The recipe makes two cakes, so you will need two cans of pie filling. Or, you can fill just one cake and put the other unfilled, rolled-up cake in the freezer for later use.
Happy Easter!
CHERRY-FILLED CHOCOLATE JELLYROLL
Cake:
1/2 cup powdered sugar, plus extra to sprinkle on top
1 (16-ounce) package angel food cake mix
1/4 cup unsweetened cocoa
1 1/4 cups water
Filling:
1 (21-ounce) can cherry pie filling
1 teaspoon almond extract
Preheat oven to 350 degrees. Cut two pieces of foil to fit bottom of two 15-by-10-by-1-inch baking pans. Place foil in pans. Sprinkle 1/2 cup powdered sugar onto two clean towels.
In a large bowl, combine cake mix and cocoa; mix well and then add water. Beat at low speed until moistened; and then beat 2 minutes at medium speed. Spread half the batter in each foil-lined pan.
Bake cakes one at a time on middle rack of oven at 350 degrees for 12-14 minutes or until top springs back when touched lightly in center. Loosen edges with knife or metal spatula; immediately invert cake onto sugared towel and carefully remove foil.
Starting at shorter side, roll up cake in towel; cool 20 minutes on wire rack. Repeat with remaining cake.
In medium bowl, combine pie filling and almond extract.
Carefully unroll 1 cooled cake; remove towel. Carefully spread cake with filling; roll up again, rolling loosely to incorporate filling. Place on serving platter and sprinkle top with additional powdered sugar.
Repeat with other cake. To serve, cut each cake into 1-inch slices. One cake serves 10.
If you want to freeze one of the cakes to use later, carefully unroll the cooled cake. Cut a piece of plastic wrap or foil to cover the cake and place it over the top. Carefully roll up the cake again. Wrap completely in heavy-duty foil; freeze for later use.
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