MOCHA ICE CREAM CAKE ROLL

Mocha Ice Cream Cake Roll image

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

Provided by Taste of Home

Time 35m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

3 large 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

Steps:

Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., 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). , Spread evenly into prepared pan. Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes. , 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., 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 : Calories 242 calories, Fat 7g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 141mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.