Sandy Bentley’s Foolproof Ice Cream Cake Roll

Ingredients

• 1 cake mix

• water

• eggs oil

• ½ gallon of ice cream in a box

Preparation

Spray sides of two 10 x 15½ inch cookie sheets (jelly roll pans) with cooking spray.  Line bottoms of pans with wax paper.  Mix cake mix per box instructions.  Pour half of prepared mix into each pan.  Bake approximately 10 minutes at 350℉.  Soak and then wring out 2 cotton dishtowels.  Lay out on counter.  When cakes are done baking invert onto towels.  Remove pan and wax paper.  Roll with towel and place in refrigerator to cool slightly.  When cool unroll.  Do not worry if cakes split etc.  Remove ice cream from freezer and peel off box sides.  Cut ice cream into 16  squares placing 2 across and 4 down on each cake.  Place plastic wrap at end.   Roll from other end, using towel to keep hands from cake. Roll until reaching the plastic.  Roll up in plastic, then in foil.  Will keep for 2 weeks well. Makes 2 rolls each will serve 12-15 each roll.  

180-250 calories per serving depending on ice cream type and serving size.  Can use frozen yogurt and sherbet.  Try chocolate with mint chocolate chip, white with strawberry, peppermint ice cream topped with chocolate sauce at holidays, etc.  Very inexpensive at $1.25 to $1.75 per roll.