CHOCOLATE OREO ICE CREAM CAKE ROLL
Make and share this Chocolate Oreo Ice Cream Cake Roll recipe from Food.com.
Provided by Super San Mateo Che
Categories Frozen Desserts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Grease and lightly flour a 15 by 10 inch jelly roll pan.
- Prepare chocolate cake mix according to package instructions.
- Pour chocolate mixture evenly into jelly roll pan.
- Spread out a kitchen towel and sprinkle it lightly with powdered sugar.
- Bake for 12 -15 minutes or until a toothpick comes out clean in the center.
- Remove cake from oven and immediately loosen edges of cake and turn it over into the towel.
- Roll the cake up from short end to short end within the towel, jelly roll style.
- Cool on wire rack until completely cool. This could take up to one hour.
- Place 14 Oreo cookies into a zip lock bag. Crush the cookies using a roller pin or meat mallet.
- Unroll cake. Spread the softened ice cream. Top with crushed cookie topping.
- Carefully roll cake back up (without the towel) and transfer onto plate or serving tray.
- Place cake into freezer and store for at least 2 hours.
- To serve, garnish the top of the cake with powdered sugar and line the sides with remaining whole Oreo cookies.
Nutrition Facts : Calories 411.1, Fat 20.2, SaturatedFat 5.3, Cholesterol 56.2, Sodium 489, Carbohydrate 55.4, Fiber 1.7, Sugar 34, Protein 6
CHOCOLATE ICE-CREAM CAKE ROLL
We brought this to a dinner party, and it was one of three desserts there but the first to go! Drizzle chocolate syrup and or raspberry sauce over the top of each slice just before serving.
Provided by startnover
Categories Frozen Desserts
Time 42m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease and lightly flour a 15x10-inch jelly roll pan, and set aside.
- Stir together flour, cocoa powder, and baking soda and set aside.
- In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high for 5 minutes or till thick and lemon colored.
- Gradually add 1/3 cup sugar beating on high till sugar is almost completely dissolved.
- Thoroughly wash beaters.
- In separate bowl beat egg whites on medium speed till soft peaks form.
- Gradually add the 1/2 cup sugar, beating till stiff peaks form.
- Fold egg yolk mixture in with egg whites.
- Sprinkle flour mixture over egg mixture, folding gently just till combined.
- Spread batter evenly in the pan.
- Bake 375°F for 12 to 15 minutes.
- Cake should spring back when touched lightly.
- Immediately loosen edges of cake and turn over on towel lightly sprinkled with powdered sugar.
- Roll the cake up w/ the towel jelly roll style, short end to short end.
- Cool on wire rack, unroll and spread w/ softened ice cream.
- Roll up again wrap in plastic wrap and freeze at least 2 hours before serving.
Nutrition Facts : Calories 169.6, Fat 5.2, SaturatedFat 2.7, Cholesterol 88.2, Sodium 79.9, Carbohydrate 28.1, Fiber 1, Sugar 23, Protein 4.3
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