CHOCOLATE OREO ICE CREAM CAKE ROLL
Make and share this Chocolate Oreo Ice Cream Cake Roll recipe from Food.com.
Provided by Super San Mateo Che
Categories Frozen Desserts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Grease and lightly flour a 15 by 10 inch jelly roll pan.
- Prepare chocolate cake mix according to package instructions.
- Pour chocolate mixture evenly into jelly roll pan.
- Spread out a kitchen towel and sprinkle it lightly with powdered sugar.
- Bake for 12 -15 minutes or until a toothpick comes out clean in the center.
- Remove cake from oven and immediately loosen edges of cake and turn it over into the towel.
- Roll the cake up from short end to short end within the towel, jelly roll style.
- Cool on wire rack until completely cool. This could take up to one hour.
- Place 14 Oreo cookies into a zip lock bag. Crush the cookies using a roller pin or meat mallet.
- Unroll cake. Spread the softened ice cream. Top with crushed cookie topping.
- Carefully roll cake back up (without the towel) and transfer onto plate or serving tray.
- Place cake into freezer and store for at least 2 hours.
- To serve, garnish the top of the cake with powdered sugar and line the sides with remaining whole Oreo cookies.
Nutrition Facts : Calories 411.1, Fat 20.2, SaturatedFat 5.3, Cholesterol 56.2, Sodium 489, Carbohydrate 55.4, Fiber 1.7, Sugar 34, Protein 6
ICE-CREAM CAKE ROLL
This was published in the feb 2009 issue of Family Circle. Try to use good quality ice cream, when I make this I usually use vanilla instead of mint. The freeze time is not included in the prep time; I've gotten away with only freezing for 2 hours.
Provided by Queen Dana
Categories Frozen Desserts
Time 32m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
- Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
- Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched.
- Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
- Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.
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