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Mocha Ice Cream Cake Roll

Homemade chocolate cake rolled together with coffee ice cream makes a dessert everyone will enjoy. This is a real treasure to keep frozen for unexpected company. —Agnes Ward, Stratford, ON

10 ServingsPrep: 25 min. Bake: 10 min. + freezing

Ingredients

3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract
1 cup cake flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
4 teaspoons confectioners' sugar, divided
3 cups coffee ice cream, softened
White and semisweet chocolate curls, optional

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper;
grease the paper and set aside.
In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat
for 2 minutes or until mixture becomes thick and lemon-colored. Beat
in water and vanilla. Combine the flour, cocoa, baking powder and
salt; fold into egg mixture (batter will be thin).
Spread evenly into prepared pan. Bake at 375° for 10-13 minutes
or until cake springs back when lightly touched. Cool for 5 minutes.
Invert cake onto a kitchen towel dusted with 2 teaspoons
confectioners' sugar. Gently peel off waxed paper. Roll up cake in

2 of 2

Mocha Ice Cream Cake Roll (continued)

Directions (continued)

the towel jelly-roll style, starting with a short side. Cool
completely on a wire rack.
Unroll cake; spread ice cream evenly over cake to within 1/2 in. of
edges. Roll up again. Place seam side down on a serving platter.
Freeze until firm. Just before serving, dust with remaining
confectioners' sugar. Garnish with chocolate curls if desired.
Yield: 10 servings.

Nutrition Facts: 1 slice (calculated without chocolate curls) equals 242 calories, 7 g fat (3 g saturated fat), 78 mg cholesterol, 141 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.