Chocolate Oreo Ice Cream Cake Roll Food

ICE CREAM CAKE ROLL

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.

CHOCOLATE OREO ICE CREAM CAKE ROLL

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.

CHOCOLATE ICE-CREAM CAKE ROLL

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.

ICE-CREAM CAKE ROLL

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.