Ice Cream Cake Roll
Ever make an Ice Cream Cake Roll?? It is easy to do if you know a few
simple tricks. Start with a regular boxed chocolate cake; follow
directions on box except add one extra egg. Bake your cake in a cookie
sheet which has first been lined with waxed paper (approx. 15" by 10"😉.
Grease and flour lined pan. Pour mixed ingredients evenly onto prepared
cookie sheet. Bake for about 15 to 18 minutes or until a toothpick
inserted comes out clean. Now here's the secret. On a flat surface, lay
out a clean cloth approximately the size of the cookie sheet. Sift
powdered sugar over the cloth. While the cake is still warm, turn cake out
onto prepared cloth. Remove waxed paper. Trim off the edges of the cake.
Now roll the cake with the cloth, starting with the long side. Roll as
tightly as possible, then place on a cooling rack, seam-side down. When
cool, unroll cake, remove cloth. Spread soft ice cream over entire cake to
within one-half inch of the edges. Re-roll cake and place seam-side down
in the freezer for at least 3-hours. Cut and serve. Varieties: (1) add
chocolate chips to the soft ice cream; (2) Use frozen yogurt instead of
ice cream; (3) use Cool Whip instead of ice cream - freeze it; tastes a
lot like ice cream and is lower calories; (4) add your favorite jelly or
preserves for a great Jelly Cake Roll and (5) use your imagination.
Source: Lets Cook
Posted By: **Gina** <[email hidden]>
From Ann In Fla
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