Cherry Angel Food Cake Roll - cooking recipe

Ingredients

18 ounces angel food cake mix
1 cup maraschino cherry, drained, chopped
1/2 cup sweetened flaked coconut
1 teaspoon maraschino cherry juice
8 ounces frozen whipped topping, thawed

Preparation

Preheat oven to 350*. Line two 15 1/2\"x10 1/2\" x 1\" jelly roll pans with aluminum foil.
Prepare cake following package directions.
Divide into pans. Spread evenly.
Cut through batter with knife or spatula to remove large air bubbles.
Bake at 350*.for 15 minutes or until set.
Invert cakes at once onto towels dusted with powdered sugar -- Remove foil carefully.
Starting at short end, roll up each cake with towel jelly roll fashion.
Cool completely.
Fold chopped cherries, coconut and cherry juice into whipped topping.
Unroll cakes.
Spread half of filling over each cake to edges.
Reroll and place seam side down on serving plate.
Dust with powdered sugar.
Refrigerate until ready to serve.