Cherry Angel Cake Roll

• 1 package (16 ounces) angel food cake mix
• 4 tablespoons confectioners' sugar, divided
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
• 1 can (20 ounces) reduced-sugar cherry pie filling
• 1/4 teaspoon almond extract

1. Line two 15x10x1-in. baking pans with ungreased parchment paper. Prepare cake batter according to package directions. Spread evenly in prepared pans. Bake at 375u0b0 for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
2. Invert onto two kitchen towels dusted with 3 tablespoons confectioners' sugar. Gently peel off parchment paper. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack.
3. Unroll cakes; spread each with 1 cup whipped topping to within 1/2 in. of edges. Combine pie filling and extract; spread over whipped topping on each cake. Roll up again. Place each seam side down on a serving platter. Cover and refrigerate for 1 hour.
4. Dust with remaining confectioners' sugar. Slice; garnish with remaining whipped topping.

angel food cake mix, sugar, frozen reducedfat whipped topping, almond extract

Taken from www.tasteofhome.com/recipes/cherry-angel-cake-roll/ (may not work)