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Pineapple-Chocolate Angel Cake Roll
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Pineapple-Chocolate Angel Cake Roll

2 Hr(s) 20 Min(s)
20 Min(s) Prep
2 Hr(s) Cook
This angel food cake roll starts with a mix, but add-ins like bittersweet chocolate and pineapple cream cheese spread make it extra-special.
What You Need
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12 servings
Original recipe yields 12 servings
1-1/4 cups powdered sugar, divided
1 pkg. (16 oz.) angel food cake mix
1/4 tsp. almond extract
1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, divided
1 tub (8 oz.) PHILADELPHIA Pineapple Cream Cheese Spread, softened
1 tub (8 oz.) COOL WHIP LITE Whipped Topping (Do not thaw.), divided
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
1
Heat oven to 350ºF.
2
Spray 15x10x1-inch pan with cooking spray. Line pan with waxed paper; spray lightly with cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar. Prepare cake batter as directed on package; blend in extract. Pour into prepared pan.
3
Bake 15 min. or until top of cake springs back when touched with finger. Immediately invert cake onto towel; remove pan. Carefully pull off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
4
Unroll cake; remove towel. Melt 2 oz. chocolate as directed on package. Mix cream cheese spread and remaining sugar in large bowl with whisk until blended. Gradually stir in melted chocolate. Stir in 1 cup COOL WHIP; spread onto cake. Reroll cake; place, seam side down, on plate.
5
Spoon remaining COOL WHIP into microwaveable bowl. Add remaining chocolate. Microwave on HIGH 2 min.; stir until blended. Cool 15 min.
6
Frost cake with COOL WHIP mixture; sprinkle with coconut. Refrigerate 30 min.
Kitchen Tips
Tip 1
Substitute
If you don't have a 15x10x1-inch pan, you can use a 17x12-inch disposable aluminum foil pan instead.
Tip 2
Special Extra
Omit coconut. Just before serving, garnish with well-drained fresh pineapple slices, halved, and maraschino cherries.
Tip 3
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 360mg
16%
Total Carbohydrates 59g
21%
Dietary Fibers 1g
4%
Sugars 52g
104%
Protein 5g
10%
Vitamin A
4%
Vitamin C
0%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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