Title: Chocolate pudding roll
 Categories: *, Desserts
      Yield: 10 Servings
 
      1 pk Angel food cake mix; 16 oz.
      2 pk Chocolate pudding mix;
           -instant
  1 1/2 c  Milk
    1/4 c  Orange marmalade
      1 tb Orange liqueur; optional
      1 c  Hot fudge topping; warmed
 
  Heat oven to 350 degrees. Line a 10 1/2" x 15 1/2" jelly roll pan with
  waxed paper. In a large bowl, prepare cake mix according to
  directions. Pour into prepared pan. With spatula level surface. Bake
  8-10 mins. or until golden. Generously dust an 18" x 12" (or larger)
  tea towel with confectioner's sugar. Loosen cake from pan and invert
  onto the towel. Carefully but quickly peel away waxed paper. Starting
  at the short side, roll up cake and towel together. Place seam side
  down and let cool. As it cools the cake will conform to this shape,
  ensuring against cracks or tears later. Meanwhile in a large bowl
  with an electric beater set at high speed, beat pudding mix and milk
  for 2 mins., or until thick. Fold in marmalade and liqueur. Gently
  unroll cake. Spread cake with pudding mixture, leaving 1" border on
  all sides. Using towel only as a guide, roll up cake in the same
  manner as before. Drizzle with fudge topping.
  
  Source For Women First Magazine-April 27. 1997 Formatted for
  Mastercook by Carol Floyd--c.floyd@arnprior.com
  
  NOTES : Made this for Easter. It took about 14-15 mins. to cook angel
  food cake. Recipe