Pampered Chef's Tiramisu Ice Cream Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 349.3
- Total Fat: 10.9 g
- Cholesterol: 49.5 mg
- Sodium: 364.1 mg
- Total Carbs: 56.9 g
- Dietary Fiber: 0.4 g
- Protein: 7.0 g
View full nutritional breakdown of Pampered Chef's Tiramisu Ice Cream Cake calories by ingredient
Number of Servings: 12
Ingredients
-
1 pkg (16oz) angel food cake mix
3 tbsp unsweetened cocoa powder, divided
1 qt coffee ice cream
4 tsp instant coffee granules
1/4 cup hot water
1/3 cup powdered sugar
1/4 cup semi-sweet chocolate morsels
1 1/2 cups thawed, frozen whipped topping
Directions
makes 12 servings (1' thick slices)
Preheat oven to 350 degrees. Cut an 18-inch long piece of Parchment paper. Press into bottom and up sides of 9x13 bar pan. Prepare cake mix according to package directions; pour batter over parchment, spreading evenly. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven to a cooling rack.
Sprinkle 2 tbsp of cocoa powder over cake. Place a sheet of parchment over cake. Place cooling rack upside down over parchment and carefully turn cake out at once. Remove pan and parchment from bottom of cake. Starting at one short side, roll up cake in parchment. Cool completely.
Soften ice cream in refrigerator 15 minutes. Whisk coffee granules and remaining 1 tbsp cocoa powder into hot water until dissolved. Whisk in powdered sugar until completely blended.
Unroll cak; leave on parchment. Use a pastry brush to brush cake with coffee mixture. Grate chocolate morsels evenly over cake. Scoop ice cream over grated chocolate; spread evenly to within 1 inch of edges. Re-roll cake, removing parchment as you roll. Wrap cake in heavy-duty aluminum foil. Freeze until firm, at least 4 hours.
When ready to serve, let wrapped cake roll stand at room temperature 10 minutes to soften. Cut into 1-inch slices. Garnish slices with whipped topping and additional grated chocolate or cocoa powder.
Number of Servings: 12
Recipe submitted by SparkPeople user MCROSWELL.
Preheat oven to 350 degrees. Cut an 18-inch long piece of Parchment paper. Press into bottom and up sides of 9x13 bar pan. Prepare cake mix according to package directions; pour batter over parchment, spreading evenly. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven to a cooling rack.
Sprinkle 2 tbsp of cocoa powder over cake. Place a sheet of parchment over cake. Place cooling rack upside down over parchment and carefully turn cake out at once. Remove pan and parchment from bottom of cake. Starting at one short side, roll up cake in parchment. Cool completely.
Soften ice cream in refrigerator 15 minutes. Whisk coffee granules and remaining 1 tbsp cocoa powder into hot water until dissolved. Whisk in powdered sugar until completely blended.
Unroll cak; leave on parchment. Use a pastry brush to brush cake with coffee mixture. Grate chocolate morsels evenly over cake. Scoop ice cream over grated chocolate; spread evenly to within 1 inch of edges. Re-roll cake, removing parchment as you roll. Wrap cake in heavy-duty aluminum foil. Freeze until firm, at least 4 hours.
When ready to serve, let wrapped cake roll stand at room temperature 10 minutes to soften. Cut into 1-inch slices. Garnish slices with whipped topping and additional grated chocolate or cocoa powder.
Number of Servings: 12
Recipe submitted by SparkPeople user MCROSWELL.