↞ recipe box start page
Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 angel food cake mix
3 tbsp unsweetened cocoa powder, divided
1 tbsp instant coffee granules
1/4 cup confectioners sugar
3 tbsp hot water
1 pint coffee ice cream
1 1/2 cups frozen whipped topping, thawed
1/4 cup chocolate syrup
Preheat oven to 350. Using parchment paper, line bottom and sides of a cookie sheet. Prepare 3/4ths of the cake mix, following pkg directions but using only 2 cups of the mix and 1 cup of water. Pour the batter into the prepared pan, spreading evenly. Bake about 20 minutes or until top springs back when lightly touched with fingertips and toothpick inserted near the center comes out clean. Remove from oven and set on a rack and sprinkle with 2 tbsp cocoa powder.
Cover with a clean piece of parchment paper slightly larger than the pan and in one quick motion, holding the paper in place at both ends, invert onto the counter. Lift away the pan and immediately but carefully peel away the paper, starting at one end. Fold one end of paper up over the end of the cake and roll up the cake and the paper together. Set aside to cool completely, about 1 hour.
Meanwhile, combine coffee granules, remaining tbsp cocoa powder, confectioners sugar and hot water, stirring until all is completely dissolved; chill.
When the cake is cooled, gently unroll onto a cookie sheet and set in the refrigerator about 30 minutes to chill so that the ice cream does not melt.
Meanwhile, soften the ice cream in the refrigerator 20 minutes and the whipped topping for the last 15 minutes scooping each into small chunks in separate bowls and stirring occasionally. Proceed when the ice cream is still very cold and just barely spreadable. Have topping and syrup ready. Position a large sheet of plastic wrap at the far end of the cake, turned under the end. Stir coffee-sugar mixture and brush onto chilled cake. Working quickly, scoop ice cream onto cake and spread evenly. Spread topping over ice cream. Pour chocolate syrup over topping and spread. Gently re-roll cake without the paper, rolling the finished roll onto the plastic. Wrap the plastic around the roll, set on pan or flat plate and freeze for at least 4 hours. Unwrap and let stand 5 minutes at room temperature before slicing to serve. Serves 8
view more member recipes
JAVA ICE CREAM CAKE ROLL
view my recipes
print
save
Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 angel food cake mix
3 tbsp unsweetened cocoa powder, divided
1 tbsp instant coffee granules
1/4 cup confectioners sugar
3 tbsp hot water
1 pint coffee ice cream
1 1/2 cups frozen whipped topping, thawed
1/4 cup chocolate syrup
Preheat oven to 350. Using parchment paper, line bottom and sides of a cookie sheet. Prepare 3/4ths of the cake mix, following pkg directions but using only 2 cups of the mix and 1 cup of water. Pour the batter into the prepared pan, spreading evenly. Bake about 20 minutes or until top springs back when lightly touched with fingertips and toothpick inserted near the center comes out clean. Remove from oven and set on a rack and sprinkle with 2 tbsp cocoa powder.
Cover with a clean piece of parchment paper slightly larger than the pan and in one quick motion, holding the paper in place at both ends, invert onto the counter. Lift away the pan and immediately but carefully peel away the paper, starting at one end. Fold one end of paper up over the end of the cake and roll up the cake and the paper together. Set aside to cool completely, about 1 hour.
Meanwhile, combine coffee granules, remaining tbsp cocoa powder, confectioners sugar and hot water, stirring until all is completely dissolved; chill.
When the cake is cooled, gently unroll onto a cookie sheet and set in the refrigerator about 30 minutes to chill so that the ice cream does not melt.
Meanwhile, soften the ice cream in the refrigerator 20 minutes and the whipped topping for the last 15 minutes scooping each into small chunks in separate bowls and stirring occasionally. Proceed when the ice cream is still very cold and just barely spreadable. Have topping and syrup ready. Position a large sheet of plastic wrap at the far end of the cake, turned under the end. Stir coffee-sugar mixture and brush onto chilled cake. Working quickly, scoop ice cream onto cake and spread evenly. Spread topping over ice cream. Pour chocolate syrup over topping and spread. Gently re-roll cake without the paper, rolling the finished roll onto the plastic. Wrap the plastic around the roll, set on pan or flat plate and freeze for at least 4 hours. Unwrap and let stand 5 minutes at room temperature before slicing to serve. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Berry Ice Cream Cake Roll
by sgre52160
The Genoise 3 large eggs 3 large egg yolks Pinch of salt 3/4 cup of sugar 1/2 cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour) 1/4 cup cornstar
by sgre52160
The Genoise 3 large eggs 3 large egg yolks Pinch of salt 3/4 cup of sugar 1/2 cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour) 1/4 cup cornstar
* Lemon Cream Cheese Roll Cake *
by sgre52160
CAKES: 6 eggs 1 (16.25 oz.) box Lemon Cake Mix 1/2 cup water 1/4 cup oil Optional: 1/2 teaspoon Betty Crocker™ gel food color, yellow FILLING: 8 oz. cream cheese, softened 1 cup m
by sgre52160
CAKES: 6 eggs 1 (16.25 oz.) box Lemon Cake Mix 1/2 cup water 1/4 cup oil Optional: 1/2 teaspoon Betty Crocker™ gel food color, yellow FILLING: 8 oz. cream cheese, softened 1 cup m
Java Bbq Sauce
by sgre52160
5 cups worchester sauce 5 cups cider vinegar 5 cups ketchup 5 cups brewed coffee 1 2-lb bag light brown sugar plus 1/4 cup brown sugar 1 tbsp onion powder 1 tbsp salt 2 tbsp chile powder
by sgre52160
5 cups worchester sauce 5 cups cider vinegar 5 cups ketchup 5 cups brewed coffee 1 2-lb bag light brown sugar plus 1/4 cup brown sugar 1 tbsp onion powder 1 tbsp salt 2 tbsp chile powder
Mocha Java Cakes
by sgre52160
1 tablespoon butter 1 cup butter 8 ounces bittersweet chocolate morsels 4 egg yolks 4 large eggs 2 cups powdered sugar 3/4 cup all-purpose flour 1 teaspoon instant espresso or instant coffee gr
by sgre52160
1 tablespoon butter 1 cup butter 8 ounces bittersweet chocolate morsels 4 egg yolks 4 large eggs 2 cups powdered sugar 3/4 cup all-purpose flour 1 teaspoon instant espresso or instant coffee gr
Mocha Java Kahlua Pie
by suemunzlinger
1 teaspoon instant coffee granules 1 tablespoon hot water 1 package (8 ounces) cream cheese, softened 1/2 cup confectioners' sugar 1 teaspoon vanilla extract 2 cups whipped topping 1 chocolate
by suemunzlinger
1 teaspoon instant coffee granules 1 tablespoon hot water 1 package (8 ounces) cream cheese, softened 1/2 cup confectioners' sugar 1 teaspoon vanilla extract 2 cups whipped topping 1 chocolate
view more member recipes