EASY Blueberry Angelfood Cake Rolls
1 pkg. angel food cake mix
1/4 cup confectioners sugar (plus extra for dusting final cake)
1 can (21 oz) blueberry pie filling
Mint leaves for garnish (if you wish)
Preheat your oven to 350 and line two 15-1/2 X 10-1/2 X 1 inch jellyroll pans with aluminum foil.
Prepare the cake mix as directed on the packate. Divde and spread the batter evenly into the 3 prepared pans. Cut through the batter with a knife or spatula to get rid of any large air bubbles. Bake at 350 for 15 minutes, or until the cakes are set.
Remove from the oven and immediately turn out onto clean, lint free dish towels that have been dusted with sugar (to prevent sticking!). Remove the foil from the cakes carefully (they're fragile!). Roll up each cake with the towel like a jellyroll, starting at the short end and cool them COMPLETELY.
Unroll the cakes and spread about 1 cup of blueberry pie filling over each cake, to within 1 inch of the edges of the cakes.
Reroll the cakes and place the seam side down on a serving plate. Dust with about 1/4 cup sugar and garnish with the mint leaves if you wish.
NOTE: You could substitute cherry or any other pie filling for the blueberry if you wish.