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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