Directions:
- Line two 15-in. x 10-in. x 1-in. baking pans with ungreased parchment paper. Prepare cake batter according to package directions. Spread evenly in prepared pans. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
- Invert onto two kitchen towels dusted with 3 tablespoons confectioners' sugar. Gently peel off parchment paper. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack.
- Unroll cakes; spread each with 1 cup whipped topping to within 1/2 in. of edges. Combine pie filling and extract; spread over whipped topping on each cake. Roll up again. Place each seam side down on a serving platter. Cover and refrigerate for 1 hour.
- Dust with remaining confectioners' sugar. Slice; garnish with remaining whipped topping. Yield: 2 cakes (8 slices each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 20.24 Kcal (85 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 7.33mg | 0% | |
| Potassium | 2.08mg | 0% | |
| Total Carbs | 5g | 2% | |
| Sugars | 4.48g | 18% | |
| Protein | 0.09g | 0% | |
| Vitamin C | 0.2mg | 0% | |
| Calcium | 1.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 272.35 Kcal (1140 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 98.65mg | 0% | |
| Potassium | 27.97mg | 0% | |
| Total Carbs | 67.23g | 2% | |
| Sugars | 60.25g | 18% | |
| Protein | 1.19g | 0% | |
| Vitamin C | 2.7mg | 0% | |
| Calcium | 14.3mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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