Mocha Ice Cream Cake Roll |
|
 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
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. âAgnes Ward, Stratford, ON 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:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
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).
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.
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.
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. Yield: 10 servings.
|
|