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    ICE BREAM CAKE ROLL


    Source of Recipe


    Aunt Saunny

    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.





 

 

 


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