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Chocolate Ice Cream Roll
Chocolate Ice Cream Roll

Chocolate Ice Cream Roll

24 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup powdered sugar
4 eggs
1/2 cup water
1 devil's food cake with pudding in it
2 qt s. ice cream, softened
1 1/4 cups hot fudge sauce
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Let's Make It
1
Preheat oven to 350°F. Grease 2 jelly roll pans (or stones). Line with parchment paper or waxed paper & grease again. Generously sprinkle 2 clean non-terry dish towels with powdered sugar. This is where your cake will "land" once it is out of the oven and the paper is taken off.
2
In large bowl beat eggs on high for 5 minutes, until thick. Reduce to low speed and add water. Gradually add cake mix blending until it is moistened and then beat 2 minutes at High speed. Divide batter in half, place half of the batter on the prepared jelly roll pan. Baking one at a time for 14-20 minutes, or until it springs back.
3
Immediately invert cake onto the sugared towel and carefully remove the waxed paper. Immediately roll up the cake in the towel LONG ways. Don't be afraid! Now...cool completely! Soften the ice cream…not in the microwave! Just out on the counter. Carefully unroll the cooled cake....it will be curled, but not too much. Spread with half of the softened ice cream. Roll loosely this time. Wrap each in foil and freeze until firm.
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