Angel food cake mix
Whipping cream (carton)
Powdered sugar
Vanilla
Fresh sliced strawberries
Betty Crocker's sour cream chocolate frosting (can)
2 cookie sheets (with side edges closed)
Wax paper
2 lint free flour sack towels
(Reg. white sugar)

Prepare the cake according to package directions. Preheat oven to 250 degrees and line 1 cookie sheet (including 2 inches on each end) with wax paper. Spread out the flour sack towel and moderately sprinkle with regular white sugar.

Pour 1/2 cake batter carefully onto the wax paper in the cookie sheet. Make sure your corners tuck down. Bake until top is golden brown at 250-275 degrees. Keep your eye on the oven to determine doneness.

Take cake out of oven and carefully dump onto sugar towel (cake side down/wax paper side up). Immediately and carefully peel wax paper off the hot cake. Roll the cake up inside the towel and let cool. Now repeat the steps to make 2nd cake roll. Let rolls cool thoroughly.

Slice ripe whole strawberries except save 4 nice large ones for garnish.

Whip the whipping cream with powdered sugar to taste and 1 teaspoon of vanilla. Whip until thick. Unroll the cake and spread cream about 1/2 inch thick. Sprinkle strawberries and roll cake back up.

Frost with sour cream chocolate frosting (microwave on 15 seconds or so to make it easier to spread). Slice the 4 large strawberries and put the slices in order across the top of the roll.