Chocolate Oreo Ice Cream Cake Roll

środa, 19 lutego 2014

Chocolate Oreo Ice Cream Cake Roll

Time: 35 mins


  • 1 (18 1/4 ounce) package chocolate cake mix
  • 3 eggs (or as called for by your cake mix)
  • 1/3 cup oil (or as called for by your cake mix)
  • 1 1/3 cups water (or as called for by your cake mix)
  • 2 cups vanilla ice cream, softened
  • 20 Oreo cookies
  • 1/2 cup powdered sugar, as garnish


  • 1 Grease and lightly flour a 15 by 10 inch jelly roll pan.
  • 2 Prepare chocolate cake mix according to package instructions.
  • 3 Pour chocolate mixture evenly into jelly roll pan.
  • 4 Spread out a kitchen towel and sprinkle it lightly with powdered sugar.
  • 5 Bake for 12 -15 minutes or until a toothpick comes out clean in the center.
  • 6 Remove cake from oven and immediately loosen edges of cake and turn it over into the towel.
  • 7 Roll the cake up from short end to short end within the towel, jelly roll style.
  • 8 Cool on wire rack until completely cool. This could take up to one hour.
  • 9 Place 14 Oreo cookies into a zip lock bag. Crush the cookies using a roller pin or meat mallet.
  • 10 Unroll cake. Spread the softened ice cream. Top with crushed cookie topping.
  • 11 Carefully roll cake back up (without the towel) and transfer onto plate or serving tray.
  • 12 Place cake into freezer and store for at least 2 hours.
  • 13 To serve, garnish the top of the cake with powdered sugar and line the sides with remaining whole Oreo cookies.

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