So I made this last night and it is wonderful! I got it out of a Pampered Chef cookbook.
1 pkg (16 oz) angel food cake mix
1 pkg (2.25 oz) sliced almonds, chopped
1/2 cup powdered sugar
1/2 cup cherry preserves
1 container (8oz) sour cream
1 container (8oz) frozen whipped topping, thawed
1/2 tsp almond extract
2-4 drops red food coloring (optional)
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
Additional powdered sugar (optional)
1. Preheat oven to 350 degrees. Line jelly roll pan with parchment paper. Prepare cake mix according to package directions. Pour batter over parchment paper, spreading evenly. Chop almonds. (it says using Food Chopper which if you don't have the pampered chef one you should get it. It really is amazing.) Sprinkle evenly over batter. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven.
2. Sprinkle powdered sugar over cake. Place an additional piece of parchment paper over cake. Invert cooling rack over paper. Carefully invert cake; remove pan. Peel parchment paper from bottom side of cake; discard. Starting at short end of cake, roll up cake in parchment paper jelly roll style. Cool completely.
3. Unroll cake. Spread cake with preserves. In bowl, combine sour cream, whipped topping, almond extract and food coloring. Mix well. Add pudding mix and whisk until thickened. Spread filling over cake to within 1 inch of edge; roll up cake. Refrigerate at least 30 minutes. Sprinkle cake with additional powdered sugar, if desired. Slice using serrated knife.
Yield: 12 servings.