Ingredients
1 package (16 ounces) angel food cake mixConfectioners’ sugar1 cup (8 ounces) strawberry yogurt1 package (3.4 ounces) instant vanilla pudding mix3 drops red food coloring, optional2 cups whipped topping
Preparation
Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment.
Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping.
Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.
