Zutaten für Chocolate Oreo Ice Cream Cake Roll
- 1 (15.25 ounce) package chocolate cake mix
- eggs (as specified on chocolate cake mix package)
- oil (as specified on chocolate cake mix package)
- water (as specified on chocolate cake mix package)
- 2 cups vanilla ice cream, softened
- 20-22 Oreo cookies
- 1/4 cup powdered sugar, plus more for dusting
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Zubereitung von Chocolate Oreo Ice Cream Cake Roll
- Grease and lightly flour a 15x10 inch jelly roll pan.
- Prepare one box (15.25 oz) of chocolate cake mix according to package instructions, using the liquid ingredients specified on the box.
- Pour the chocolate batter evenly into the prepared jelly roll pan.
- Spread out a clean kitchen towel and sprinkle it lightly with powdered sugar.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from oven and immediately loosen the edges with a spatula. Carefully invert the cake onto the prepared powdered sugar-dusted towel.
- Starting from a short end, tightly roll the cake up in the towel, jelly roll style.
- Cool completely on a wire rack. This may take up to 1 hour.
- While the cake cools, place 14 Oreo cookies into a zip-top bag.
- Crush the Oreos using a rolling pin or meat mallet until finely crushed.
- Once the cake is completely cool, carefully unroll it.
- Spread approximately 2 cups of softened ice cream evenly over the cake.
- Sprinkle the crushed Oreos evenly over the ice cream.
- Carefully roll the cake back up and transfer to a serving plate or tray.
- Place the cake roll in the freezer for at least 2 hours to allow the ice cream to firm up.
- Before serving, garnish the top with powdered sugar and line the sides with the remaining whole Oreo cookies (approximately 6-8 cookies).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
136g
Fat
26g
Carbs
18g
