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Ice cream cake

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Ingredients/Components

sugar - 1 c
eggs - 3 item
vanilla - 1 tsp
milk - 1 Tbsp
salt - 1/4 tsp
flour - 3/4 c
butter
water - 1/3 c
cocoa - 1/4 c
baking powder - 1 tsp
powdered sugar - 1 item
unsweetened chocolate, melted and cooled - 1 oz

How to make ice cream cake:

French Silk Frosting:1/3 c. butter1/3 c. powdered sugar1 oz. unsweetened chocolate, melted and cooled1/2 tsp. vanilla1 Tbsp. milk Mix first 4 ingredients in a bowl. Set aside. Beat eggs 5 minutes until lemon colored and thick. Beat in sugar, gradually. Then add water and vanilla; on low speed, mix. Line a 15 1/2 x 10 1/2-inch jelly roll pan with waxed paper; grease the waxed paper. Pour batter into pan, spread to corners. Bake 12 to 15 minutes. Loosen cake. Invert on non-terry cloth towel sprinkled with powdered sugar. Remove waxed paper while hot. Roll cake in the towel from the narrow end. Cool. Unroll cake, remove towel and spread with 1 quart of ice cream (any flavor). Ice cream spreads best when slightly softened. Roll the cake up. Wrap in Saran Wrap. Freeze at least 6 hours.

Frosting: Beat together all ingredients until fluffy. Frost frozen cake. Keep cake wrapped in plastic and frozen.

Recipe categories: Desserts, Frozen desserts, < 30 mins.

Rating:

3.8

Average rating: 3.8, total votes: 5

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sugar, eggs, stick butter, cool whip, margarine, yellow cake mix