Java Ice Cream Roll
1 (16-oz.) package 1-step angel food cake mix
3 T. unsweetened cocoa powder, divided
1 T. instant coffee granules
1/4 C. powdered sugar
3 T. hot water
1 pint coffee ice cream (regular or low-fat)
1 1/2 C. frozen fat-free whipped topping
1/4 C. chocolate syrup
Preheat oven to 325�F. Using parchment paper or waxed paper, line
bottom and sides of a 10-by 15-inch cookie sheet (one with raised
sides).
Prepare three-fourths of the cake mix - following package directions
but using only 2 cups of the mix and 1 cup of water. Pour the batter
into the prepared pan, spreading evenly. (Or make the entire batch
of batter, and pour three quarters of it - about 5 1/2cups - into
the prepared pan and the remainder into a small loaf pan to bake and
eat separately.)
Bake about 20 minutes or until top springs back when lightly touched
with fingertip and toothpick inserted near the center comes out
clean. Remove the cake from the oven, set it on a rack and sprinkle
it with 2 tablespoons of the cocoa powder. Cover with a clean
flour-sack-type kitchen towel (or a sheet of parchment paper
slightly larger than the size of the pan) and in one quick motion,
holding the towel or parchment in place at both ends, invert all
onto the counter. Lift away the pan and immediately but carefully
peel away the paper, starting at one end.
Fold one end of the towel (or the new parchment paper) up over that
end of the cake and roll up the cake and the towel or paper
together. Yes, the towel or paper gets rolled inside cake. Set aside
to cool completely, about an hour.
Meanwhile, combine coffee granules, remaining tablespoon cocoa
powder, powdered sugar and hot water, stirring until all is
completely dissolved; chill.
When cake has cooled, gently unroll it onto a cookie sheet and set
in the refrigerator 30 minutes to chill (to minimize ice-cream melt
during assembly). Meanwhile, soften the ice cream in the
refrigerator 20 or 30 minutes and the whipped topping for the last
15 minutes of that, scooping each into small chunks in separate
bowls and stirring occasionally. Proceed when ice cream is still
very cold and just barely spreadable. Have topping and syrup ready.
(Also have space cleared in freezer.)
Position a large sheet of plastic wrap or foil at the far end of the
cake, tucked under the end. Stir coffee-sugar mixture and brush onto
chilled cake. Working quickly, scoop ice cream onto cake and spread
evenly. Spread topping over ice cream. Pour chocolate syrup over
topping and spread. Gently re-roll cake without the towel or
parchment, rolling the finished roll onto the plastic or foil. Wrap
plastic or foil around roll, set on pan or flat plate and freeze for
at least 4 hours. Unwrap and let stand 5 minutes at room temperature
before slicing to serve.
Serves 8. |