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Cool Desserts

Southern Living, Aug 2006 by Nicholson, Kate

For the price of a double-scoop, wow an entire crowd.

This dessert duo never looked so good. Pair everyone's favorite combination, cake and ice cream, as a rolled frozen treat. Unexpected in both flavor and presentation, these treats guarantee a showstopping ending to any summertime meal. Here, we offer two cake roll recipes along with two quick sauces. Each cake recipe makes two, so you'll have one for now and one for later.

Chocolate Angel Food Cakes

MAKES 2 (15- × 10-INCH) CAKES

PREP: 20 MIN., BAKE: 20 MIN., COOL: 10 MIN., CHILL: 30 MIN.

If you don't have 2 jelly-roll pans, use 2 (15- × 10rac14;-inch) disposable foil pans.

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1 (16-oz.) package angel food cake mix

½ cup unsweetened cocoa

2/3 cup powdered sugar

1. Line 2 (15- × 10-inch) jelly-roll pans with parchment or wax paper. Prepare angel food cake mix batter according to package directions, adding unsweetened cocoa. Pour batter evenly into prepared pans.

2. Bake at 325° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. (If baking cakes in 1 oven, bake on middle 2 racks for 10 minutes; then switch places, and continue baking for 5 to 10 minutes.)

3. Sift 2/3 cup powdered sugar evenly over 2 (24- × 18-inch) pieces heavyduty aluminum foil.

4. Loosen edges of cakes from pans. Invert each slightly warm cake onto a prepared foil piece. Carefully remove parchment paper, and discard. Place a cloth towel on top of each cake. Starting at 1 long side, roll up foil, cake, and towel together.

5. Chill rolled cakes 30 minutes or until completely cool. Unroll cakes, and remove towels. (Keep each cake on foil piece.)

Hot Fudge Sundae Cake Rolls

MAKES 2 CAKE ROLLS (10 TO 12 SERVINGS EACH)

PREP: 20 MIN., FREEZE: 8 HRS.

1 recipe Chocolate Angel Food Cakes ½ gal. vanilla ice cream, softened

1 (10-oz.) jar maraschino cherries, drained and chopped

1 (16-oz.) container frozen whipped topping, thawed

Garnishes: grated chocolate, maraschino cherries :

Hot Fudge Sauce

1. Bake, roll, and chill cakes as directed. Remove towels.

2. Spread half of ice cream over top of 1 prepared cake on foil piece, leaving a 1-inch border; sprinkle with half of chopped cherries, and roll up, jelly-roll fashion, ending seam side down. Wrap cake roll with foil piece, sealing at both ends. Place in freezer. Repeat procedure with remaining ice cream, cherries, and prepared cake on foil piece.

3. Freeze cake rolls at least 8 hours or until firm. Unwrap and frost each evenly with whipped topping. Serve immediately, or freeze cake roll 1 hour or until whipped topping is firm; rewrap with foil, and freeze until ready to serve. Garnish, if desired, and serve with hot Fudge Sauce.

Hot Fudge Sauce:

MAKES 3½ CUPS

PREP: 5 MlN., COOK: 10 MIN.

Stir together 5 (1-oz.) semisweet chocolate baking squares and ½ cup butter in a heavy saucepan over medium-low heat, whisking constantly until melted. Whisk in 1 cup evaporated milk until blended. Gradually whisk in 1 (16-oz.) box powdered sugar; stir constantly until blended and smooth, and simmer 1 minute. Serve warm. Sauce may be stored in an airtight container in the refrigerator up to 2 weeks. SHIRLEY CARTER

WALLS, MISSISSIPPI

Key Lime Pie Ice-cream Cake Rolls

Omit cocoa from Chocolate Angel Food Cakes recipe; bake and roll as directed. Stir 1 cup coarsely crumbled graham crackers (4 sheets), 5 Tbsp. Key lime juice, and 1 tsp. grated lime rind into ½ gal. softened vanilla ice cream. Spread ice-cream mixture over cakes as directed; roll and freeze as directed (see recipe for hot Fudge Sundae Cake Rolls). Frost with 1 (16oz.) container frozen whipped topping, thawed; sprinkle with grated lime rind. Serve with Raspberry Sauce.

Raspberry Sauce:

MAKES ABOUT 1 CUP

PREP: 10 MIN.

Process 1 (12-oz.) package frozen raspberries, thawed, in a blender until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a bowl, pressing mixture with the back of a spoon. Discard seeds. Stir in 3 Tbsp. powdered sugar. Sauce maybe stored in an airtight container in the refrigerator up to 2 weeks.

Cool Desserts

Southern Living, Aug 2006 by Nicholson, Kate

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