SHEREE KELLEY / BELLE MEADE PLANTATION
1 package (16 oz.) angel food cake mix
1¼ cup Belle Meade Plantation Blackberry Wine
1 package (2.25 oz.) sliced almonds, chopped
½ cup powdered sugar
½ cup Belle Meade Plantation Blackberry Wine Jelly
1 container (8 oz.) sour cream
1 container (8 oz.) frozen whipped topping, thawed
1 tsp. Belle Meade Plantation Blackberry Wine
1 package (3.4 oz.) white chocolate instant pudding and pie filling
Additional powdered sugar (optional)
Preheat oven to 350 deg. Line a jelly roll pan with a 13 inch piece of parchment paper. Prepare cake mix according to package directions substituting water for wine. Pour batter over parchment paper, spreading evenly. Chop almonds; sprinkle evenly over batter. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven.
Sprinkle powdered sugar over cake using shaker. Place an additional 18-inch piece of parchment paper over cake. Invert cooling rack over paper. Carefully invert cake; remove pan. Peel parchment paper from bottom side of cake; discard. Starting at short end of cake, roll up cake in parchment paper jelly roll style. Cool completely.
Unroll cake and place on cutting board. Spread cake with jelly. Combine sour cream, whipped topping, and Belle Meade Plantation Blackberry Wine, mix well. Add pudding mix and whisk until thickened. Spread filling over cake to within 1 inch of edge; roll up cake. Refrigerate at least 30 min. Sprinkle cake with additional powdered sugar, if desired. Slice using serrated knife. Yield: 12 servings