Cherry Angel Roll

• 1 pkg. Duncan Hines angel food cake mix
• 1 c. chopped maraschino cherries, drained
• 1/2 c. flaked coconut
• 1 tsp. maraschino cherry juice
• 1 container frozen whipped topping, thawed

1. Preheat oven to 350u0b0.
2. Line two 15 1/2 x 10 1/2 x 1-inch jelly roll pan with aluminum foil.
3. Prepare cake following package directions.
4. Divide batter into 1 medium pan.
5. Spread evenly.
6. Cut through batter with knife or spatula to remove large air bubbles. Bake at 350u0b0 for 15 minutes or until set.
7. Immediately invert cake onto towels covered with confectioners sugar.
8. Remove foil carefully.
9. Immediately roll up each cake with towel jelly roll fashion.
10. Cool completely.
11. Fold cherries, coconut and cherry juice into topping.
12. Unroll cakes and spread with filling.
13. Dust with confectioners sugar.

cake mix, maraschino cherries, flaked coconut, maraschino cherry juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1040687 (may not work)