Chocolate Oreo Ice Cream Cake Roll

May 1, 2013

At some point in my life, I was crazy about Oreos. As a kid, I remember not being able to sleep if I didn't have my Oreo fix. I was the typical kid who would open the sandwich cookie, and lick the filling.  Then I would close it again, and dunk it in my tall glass of milk. You get the picture.

I found this recipe on the Internet, and I just can't help but drool all over its awesomeness! It's like seeing my childhood favorite cookie in a new light. Of course, I thought of you guys. So here's the recipe.

Chocolate Oreo Ice Cream Cake Roll

• 1 (18 1/4 ounce) package chocolate cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 2 cups vanilla ice cream, softened
• 20 Oreo cookies
• 1/2 cup powdered sugar, as garnish

Grease and lightly flour a 15x10 inch jelly roll pan. Prepare chocolate cake mix according to package instructions. Pour chocolate mixture evenly into jelly roll pan. Spread out a kitchen towel and sprinkle it lightly with powdered sugar. Bake for 12 -15 minutes or until a toothpick comes out clean in the center.
 
Remove cake from oven and immediately loosen edges of cake and turn it over onto a towel. Roll the cake up from short end to short end within the towel, jelly roll style. Cool on wire rack until completely cool. This could take up to an hour. Place 14 Oreo cookies into a zip lock bag. Crush the cookies using a roller pin or meat mallet. Unroll cake. Spread the softened ice cream over the cake.
 
Top with crushed cookie topping. Carefully roll cake back up (without the towel) and transfer onto plate or serving tray. Place cake into freezer and store for at least 2 hours.
 
To serve, garnish the top of the cake with powdered sugar and line the sides with remaining whole Oreo cookies.

Enjoy! 🙂

Joanna Maligaya
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