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Ice Cream Cake Roll Recipe

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This recipe for Ice Cream Cake Roll, by , is from Angela's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Angela Lamarche


Vegetable Cooking Spray
4 large Eggs
1/2 c. Water
1 Cake Mix (use either devil's fod, Swiss Chocolate of fudge cake mix

Coat  2  10x15  jellyroll  pans  with  cooking  spray,  line  with  wax
paper and coat with cooking spray. Set aside. Beat eggs in a large
mixing  bowl  at  high speed with  an  electric mixer for  5 minutes.
Add water, beating at low speed to blend. Gradually add cake mix
beating at low speed until moistened. Beat at medium speed for 2
minutes.  Divide  batter  in  half  and  spread  evenly  into  prepared
pans. Layers will be thin.
Bake  each  bake  at  350 for  13 minutes  or  until  cake springs  back
when lightly touched in the center.
When  each  cake  is  done,  immediately  loosed  the  edges  and  turn
out onto a towel (can have sifted cocoa on it). Peel off wax paper.
Starting at the narrow end, roll up each cake and towel together. I
like to turn mine over so the bottom of the cake is on the outside.
Place  cake,  side  down  on  a  wire  rack  and  let  cool  completely.
Unroll and spread with softened ice cream. I use vanilla, Chocolate
Chip Mint or Peppermint. Serve there with hot fudge for a fancier




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