lour a 15x10-inch jelly roll pan, and set aside.
br>To make the sponge cake, beat egg yolks, sugar and
Grease 2 jelly roll pans.
Line bottoms with waxed paper and grease and flour.
Beat eggs until thick in large bowl.
Mix in water; add cake mix.
Pour batter into pans.
Bake in 350\u00b0 oven until cake begins to pull away from sides of pans, about 15 to 18 minutes.
Invert on towels.
Cool 8 to 10 minutes, no longer. Spread cakes with ice cream; sprinkle with your choice of berries, pressing lightly into the ice cream.
Roll up and freeze.
Slice and garnish with fresh berries.
ith powdered sugar.
Roll up jelly roll shape.
Let cool
an to aid when releasing cake from pan). Cut a 1
container of pineapple-coconut ice cream in the refrigerator for 30
owl, whisk together the cake flour and cornstarch.
Separate
ith parchment paper.
Divide ice cream into 3 portions. Return 2
old lime syrup in an ice cream machine, following the manufacturer's
ne a 15x10-inch jelly roll pan with waxed paper.<
0 inch jelly roll pan.
Prepare chocolate cake mix according to
0 x 1-inch jelly-roll pan with nonstick cooking spray
>Prep the ice cream:
Let the vanilla ice cream soften for
ut ice cream to thaw until softened. (Any flavor of ice cream will
ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer
ablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans
hile cake is baking let the ice cream soften a bit.
Spread ice cream
yer with 2 cups softened ice cream. Freeze layers for 30 to
In tube or Bundt pan, place half of cake pieces.
Let ice cream get soft.
Spoon half of ice cream over cake.
Pour half of sauce over top.
Add rest of cake and ice cream.
Let ice cream melt into cake (about 1 hour).
Refreeze overnight.
Unmold on serving dish.
Serve remaining sauce over sliced ice cream cake. Delicious!
Prepare cake according to package directions; bake