(PEPPERMINT) ICE CREAM CAKE ROLL
You can choose your own ice cream flavor to fill this cake roll. I found this in an old Pillsbury Classic cookbook. I am suggesting for the Holiday's to use Peppermint Ice cream, and drizzle each slice with either Hot fudge topping or White Chocolate topping, a dollop of whipped cream..with a few sprinkles of crushed candy...
Provided by Carole F
Categories Ice Cream & Ices
Number Of Ingredients 8
Steps:
- 1. heat oven to 350. Grease two 15 X 10 inch jelly roll pan; line with waxed paper and grease again. *Generously sprinkle 2 clean towels with powdered sugar.
- 2. In a large bowl beat eggs at highest speed for 5 minutes or until thick and lemon colored. Reduce speed to low; add water. Gradually add cake mix; blend until moistened. Beat 2 minutes at highest speed. Spread 1/2 batter in each prepared pan. Bake one at a time on middle rack of oven or arrange oven racks to bake both cakes at same time. Bake at 350 for 14-15 minutes or until cake springs back when touched lightly in center. DO NOT OVERBAKE!
- 3. Immediately once you have removed cakes from oven INVERT cake onto towel; carefully remove waxed paper. Starting at shorter end of cake, roll up cake in towel; cool completely while rolled up in towel.
- 4. Carefully unroll cooled cake but do not lay flat; remove towel. Spread each cake with 1 quart ice cream; roll up loosely. Wrap each in foil; freeze until firm. To Serve, cut into 1 inch slices or larger; drizzle with fudge topping, a dollop of whipped cream, and Sprinkle with crushed candy cane. Store in freezer.
- 5. This recipe makes 2 cake rolls..so if you would like you could fill each one with a different flavor of Ice cream. Use your imagination..and enjoy this delicious dessert just the way you like it!!!
ICE CREAM CAKE ROLL
"The cake roll can be made and filled ahead of time, then thawed once company comes," says field editor Kathy Scott of Hemingford, Nebraska. "You can use whatever ice cream flavor you have on hand."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings (1-1/2 cups sauce).
Number Of Ingredients 13
Steps:
- Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour paper; set aside., In a large bowl, beat egg yolks on high for 3 minutes or until lemon-colored. Gradually add sugar and vanilla, beating until thick and pale yellow. Combine the flour, cocoa and baking powder; gradually add to egg yolk mixture Beat on low until well mixed (mixture will be thick). , In another large bowl and with clean beaters, beat egg whites and salt on high speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Spread batter evenly in prepared pan. Bake at 350° for 15 minutes or until cake springs back when lightly touched. Turn cake onto a kitchen towel dusted with 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 with ice cream to within 1 in. of edges. Roll up again. Cover with plastic wrap and freeze until serving. , In a small heavy saucepan, melt chocolate and butter over low heat, stirring until smooth. Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved. Serve with cake.
Nutrition Facts : Calories 380 calories, Fat 15g fat (9g saturated fat), Cholesterol 120mg cholesterol, Sodium 210mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE PEPPERMINT LOG
What a great make-ahead treat! This cake log is perfect for the holidays because you can make it when you have time, store it in the freezer and scratch dessert off of your to-do list. -Brenda Sinclair, Princeton, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes. , Meanwhile, preheat oven to 375°. Line bottom of a 15x10x1-in. baking pan with parchment. Sift flour, cocoa, baking powder, baking soda and salt twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in water and vanilla. Fold in flour mixture (batter will be very thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and peppermint candies., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, until cold., For glaze, in a small saucepan, melt butter. Whisk in cocoa and water until blended. Bring to a boil. Remove from heat. Whisk in confectioners' sugar and vanilla until smooth. Cool slightly., Spread glaze over cake. Sprinkle with peppermint candies. Refrigerate until set, about 10 minutes.
Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 178mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
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