Blueberry Angel Food Rolls
- Source
- Duncan Hines website printout
- Serves
- 16
- Prep
- 20 min
- Cook
- 25 min
“These rolls will look so attractive displayed on your favorite platter, guests may hesitate to disturb them. Yet you won’t want to miss out on this delightful taste.” Makes 2 cakes (8 servings each).
Ingredients
- 1 pkg Duncan Hines® Angel Food Cake Mix
- 1/4 cup confectioner’s sugar
- 1 (21 oz) can blueberry pie filling
- mint leaves for garnish
Steps
- Preheat oven to 350°F. Line two 15.5 x 10.5 x 1-inch jellyroll pans with aluminum foil.
- Prepare cake mix as directed on package. Divide and spread evenly between pans. Cut through batter with knife or spatula to remove large air bubbles.
- Bake 15 minutes or until set. Invert cakes at once onto clean, lint-free dishtowels dusted with confectioners’ sugar. Remove foil carefully. Roll up each cake with towel jelly-roll fashion, starting at short end. Cool completely.
- Unroll cakes. Spread about 1 cup blueberry pie filling to within 1 inch of edges on each cake. Reroll cake only and place seam-side down on serving plate. Dust with 1/4 cup sugar. Garnish with mint leaves, if desired.
Notes
Frosting tip from the site: “Please allow your cake to cool completely for about four hours before frosting. After you frost, let your frosted cake stand for at least one hour before you slice it.” (General tip, not specific to this recipe.)