Ice cream and cake are a classic combination, and this recipe is one that brings them together into one dessert. A favorite in our house, as we can switch up the cake flavor as well as the ice cream, for personal preferences or holidays.
- 3 eggs
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 2/3 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup warm water
- 1 tsp vanilla extract
- 2/3 cup powdered sugar, for dusting
- 1/2 gallon ice cream of your choice
- hot fudge for serving
Preheat oven to 350 degrees F. Line a jellyroll pan with parchment paper, and grease the paper well. Set aside.
In a large bowl, beat the eggs for 2 minutes on high speed until fluffy. Gradually add the granulated sugar. Beat 2 more minutes. Add remaining ingredients. Beat on low for 1 minute. Pour batter into the jellyroll pan and use a spatula to spread the batter into an even layer. Bake for 20 minutes.
Meanwhile, spread a thin dishtowel onto a flat surface. Generously due the toll with powdered sugar. Remove cake from oven and let cool for 5 minutes. Turn the cake onto the prepared towel. Peel off the parchment paper.
Immediately roll cake and towel together and let cool.
Once cool, unroll cake and spread with softened ice cream. Re-roll cake without towel. Cover with aluminum foil or plastic wrap and place in the freezer. Freeze for at least 4 hours, preferably overnight.
Serve sliced, topped with powdered sugar and hot fudge.
If you make this recipe, tag it on Instagram @Laura_everage with hashtag #FamilyEats
