Chocolate Ice Cream Cake Roll
Serving Size / Yield
- 1 (18 1/4 oz.) pkg. chocolate cake mix
- 3 eggs
- 1/3 C. oil
- 1 1/3 C. water
- 2 C. vanilla ice cream
Grease and lightly flour a 15x10 jellyroll pan.
In a bowl, prepare the cake mix according to package directions and pour it into the pan. Bake for 12 to 15 minutes and immediately loosen the edges of cake and turn it over onto a towel. Roll the cake up from the short end with the towel. Cool on wire rack until completely cook. Unroll the cake and spread the softened ice cream in the middle. Carefully roll up the cake without the towel and freeze for at least 2 hours.