Mocha Ice Cream Cake Roll
TOTAL TIME: Prep: 25 min. Bake: 10 min. + freezing
YIELD: 10 servings.
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
Ingredients
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3 large eggs
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1 cup sugar
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1/3 cup water
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1 teaspoon vanilla extract
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1 cup cake flour
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1/4 cup baking cocoa
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1 teaspoon baking powder
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1/4 teaspoon salt
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4 teaspoons confectioners' sugar, divided
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3 cups coffee ice cream, softened
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White and semisweet chocolate curls, optional
Directions
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1.
Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
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2.
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).
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3.
Spread evenly into prepared pan. Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
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4.
Invert cake onto a kitchen towel dusted with 2 teaspoons confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
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5.
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.
Nutrition Facts
1 slice: 242 calories, 7g fat (3g saturated fat), 78mg cholesterol, 141mg sodium, 41g carbohydrate (29g sugars, 1g fiber), 5g protein.
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