Black Forest Angel Roll

This is a chocolate-flavored angel food cake filled with luscious cherry pie filling. Garnished with whipped topping, it's a heavenly dessert.


  • 1 package angel food cake mix
  • 1/4 cup unsweetened cocoa powder
  • 1 (21 ounce) can cherry pie filling
  • 1/4 cup confectioners' sugar
  • 1 1/2 cups chocolate syrup
  • 1 1/2 cups Cool Whip Lite, thawed


  1. Heat oven to 350 degrees F. Cut an 18-inch long piece of Parchment Paper. Press into bottom and up sides of Stoneware Bar Pan.
  2. 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 Classic Scraper to remove large air bubbles.
  3. Bake for 30 minutes or until top springs back when lightly touched with fingertip.
  4. Turn cake out at once onto a sheet of parchment paper sprinkled with confectioners' sugar using Flour/Sugar Shaker.
  5. Gently remove Parchment Paper and roll up cake in sugared Parchment Paper as for a jelly roll. Cook on Nonstick Cooling Rack. 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 using Serrated Bread Knife.
  6. For each serving drizzle with 1 to 2 tablespoons chocolate syrup; top with whipped topping.

Yield: 12 servings

Recipe credit: Pampered Chef

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