Kim's Kitchen

Angel Berry Roll

• 1 Box Angel Food Cake Mix
• 1/2 C. Powdered Sugar
• 8oz Cream Cheese, Room Temperature
• 8oz Tub of Whipped Cream, thawed
• 2/3 C. Powdered Sugar
• 8oz Strawberries, Sliced
• 8oz Blueberries

Prepare Angel Food Cake Mix according to package directions. Bake in a large cookie sheet or jelly roll pan. You will need to line with parchment or wax paper or spray with non-stick cooking spray.

Remove cake from oven and gently loosen edges from sides of pan. Sprinkle with 1/2 C. Powdered Sugar, cover with a kitchen towel and turn upside down so cake falls out. If you used parchment or wax paper, peel off. While cake is still warm, roll loosely with sugar covered towel inside roll. Let cool this way for 1-2 hours.

In a bowl, beat Cream Cheese, Whipped Cream and 2/3 C. Powdered Sugar until smooth.

Gently unroll cake & remove towel. (Don't panic if you get a crack or break in it, you can cover that up and no one will know the difference.) Spread 2/3 of the filling inside of cake. Top with 2/3 of the Strawberries and Blueberries.

Carefully roll cake back up and place on serving dish. Spread remaining filling and berries on top of roll. Refrigerated until ready to serve.

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