Sweet As An Angel, But Sinfully Good

  It was my great-grandma’s 91st birthday on Tuesday and the poor thing is still in the hospital struggling with her hip replacement—it has worn out(they only last about 10 yrs or so), and now she is finally scheduled for surgery next Wednesday to fix it up! So fingers crossed all will go well! I feel so blessed to have a great-grandma because not many people get the chance to develop that relationship. So when my grandma asked me to make the cake(Why does she even ask? She knows the answer!), I said I was on it. I didn’t want to do the traditional birthday cake because my great-grandma is no traditional gal! She was a cook extraordinaire teaching culinary classes at the local college, and she was a nutritionist as well! So I was looking to impress her and I managed to pull it off! Do you agree?

I decided to make my first fruit-filled roll cake due to the abundance of blueberries(they were BOGO!), and a can of cherry pie filling that’s been calling my name. I started with a boxed Pillsbury Angel Food Cake Mix to lighten it up a bit—and plus Angel Food Cake pairs fabulous with tart berries for a great summer treat. Check out the jelly-roll process—I was a little nervous at first, but it worked out great!

Berrylicious Angel Food Cake Roll

Serves: 12

Ingredients:

• 1 box Angel Food Cake Mix
• 1 1/4 C Water
• 1 {21oz) can Cherry Pie Filling (I used light—same price)
• 1/2 c Fresh Blueberries
• 1/2 tsp Almond Extract
• 1 tub of Vanilla Frosting (next I am doing cream cheese!)
• 2 Tbsp of chopped walnuts
• Hershey’s chocolate syrup
• 3 tbsp Powdered Sugar

Directions:

• Preheat oven to 350 F. Mix cake mix and water until combined. Line a 15 x 10 x 1 in. pan with waxed paper or tinfoil and spray with cooking spray. Carefully pour batter evenly over pan. Let bake for 17-20 minutes until cakes springs back and is lightly browned on edges.
• Meanwhile take a kitchen towel(or use a pillowcase like me)and sprinkle it evenly with the powdered sugar. Then mix berries, pie filling, and almond extract in a small bowl.
• Take cake out and immediately invert on to prepared towel and roll up starting the long way. Carefully move to cooling rack and allow to completely cool, about 45 minutes.

• Once cake is cooled, carefully unroll and spoon berry filling evenly inside.

• Then re-roll the cake, leaving the towel out, but still using it to keep cake sealed while you prepare for the next step.
• Take out frosting and microwave with top off for about 15 seconds. Trim the ends off the cake if they aren’t even and frost the cake liberally making sure to cover ends completely.
• Once frosted, drizzle with chocolate glaze and sprinkle with walnuts.
• Cut and serve! Oh, and enjoy! :-)

It’s berry beautiful!

Happy Birthday My Lovely Meme!