ICE-CREAM CAKE ROLL
This was published in the feb 2009 issue of Family Circle. Try to use good quality ice cream, when I make this I usually use vanilla instead of mint. The freeze time is not included in the prep time; I've gotten away with only freezing for 2 hours.
Provided by Queen Dana
Categories Frozen Desserts
Time 32m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
- Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
- Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched.
- Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
- Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.
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
MARCIA'S FAMOUS STICKY BUNS
I don't know if this is what you're looking for, but if you want something easy for the morning, this is it. You have to start it the night before, but then all the work is done and it will seem like you went all out.
Provided by Colleen
Categories Bread Yeast Bread Recipes
Time 13h55m
Yield 9
Number Of Ingredients 6
Steps:
- Sprinkle nuts in the bottom of a greased Bundt pan. Lay frozen roll dough on top of the nuts. Sprinkle dry pudding mix over the dough, then the brown sugar, then the cinnamon. Pour the melted margarine over all. Lay a damp paper towel over the pan and place it in a cold oven over night.
- In the morning, remove paper towel and place pan in cold oven. Heat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and let sit for 5 minutes, then flip out onto plate.
Nutrition Facts : Calories 370.7 calories, Carbohydrate 40.7 g, Cholesterol 2.4 mg, Fat 21.4 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 3.2 g, Sodium 366.2 mg, Sugar 18.2 g
ICE CREAM CAKE ROLL
A frozen treat for those chocolate lovers in your house. Or try the variations for other taste sensations.
Provided by Karen From Colorado
Categories Frozen Desserts
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line a 15x10-inch jelly roll pan with waxed paper.
- Grease and flour lined pan; tap out excess flour.
- Combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt; mix well.
- In a separate bowl, using an electric mixer set on medium speed, beat yolks and 1/4 cup sugar until fluffy.
- In a small bowl, and using clean beaters, beat egg whites until foamy.
- Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.
- Fold 1/3 of the beaten egg whites into the yolk mixture.
- Alternately fold in remaining whites and flour mixture.
- Pour batter into prepared pan, smoothing top.
- Bake until a toothpick inserted in the middle comes out lean, about 15 minutes.
- Dust a clean cloth with remaining sugar.
- Turn cake out onto the prepared cloth.
- Remove waxed paper.
- Trim the cakes edges.
- Starting with the long side, tightly roll up the cake with the cloth.
- Transfer cake, seam side down to a wire rack to cool.
- Unroll cake and remove cloth.
- Spread softened ice cream over cake to within 1/2 inch of the edges.
- Re-roll cake.
- Wrap cake well and freeze seam side down until firm.
- Dust with powdered sugar before slicing and serving.
- Variations: 1 8 oz container of whipped topping instead of ice cream.
- Add fresh fruit or chocolate chips to whipped topping before adding it to the cake.
- Add cooled melted chocolate and instant coffee granules to the whipped topping before adding to the cake.
- Serve sliced cake in a puddle of chocolate sauce.
Nutrition Facts : Calories 182.2, Fat 4.8, SaturatedFat 2.4, Cholesterol 84.4, Sodium 206.1, Carbohydrate 32.2, Fiber 1.2, Sugar 24.9, Protein 4.2
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