Strawberry Roll

I made this for a work feast today. Everyone loved it!

Strawberry Roll
1 (14.5oz) pkg angel food cake mix
2 TB Splenda
1 quart strawberries — sliced
8 oz Cool Whip Free

Line a 17×11-1/2x 1 jelly roll pan with parchment paper. Prepare cake as directed. Spread batter in pan. Bake at 375 degrees for 10-12 min. Sprinkle Splenda on a new piece of parchment paper. After cake cools just a little turn out onto new parchment paper and peel off old parchment paper. Starting from narrow end, roll up cake and parchment paper together. Cool seam side down. Unroll cake. Spread cake with 1/2 of the whipped topping. Top with berries. Reroll cake. Place on serving platter, seam side down. Spread with remaining whipped topping; chill.
Yield: 12 servings

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