Wednesday, June 30, 2010

Ice Cream Cake

It's feeling outside!  What could be better than this ice cream cake?  Just about nuttin!


3/4 cup flour
1/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
1/2 gallon ice cream, softened
powdered sugar
nuts (optional)

Beat eggs for 5 minutes. In a separate bowl combine the flour, cocoa, baking powder and salt. Add the dry ingredients to the eggs. Then add water, sugar and vanilla. Once well incorporated, spread onto a greased, large cookie sheet. Bake at 350 for 15 minutes. On a dish towel, spread a layer of powdered sugar. When the cake is done, carefully turn it over onto the dish towel. Then roll it up and let cool. When it is done cooling-after about 30 minutes to an hour, unroll, and layer with ice cream and nuts. Roll it back up, wrap in plastic wrap and foil and refrigerate for at least 3-4 hours. Slice and serve!

1 comment: