Extreme! Moose Tracks Holiday Cake Roll

This Extreme! Moose Tracks Holiday Cake Roll is a showstopper! Show off your professional baking show skills with a surprisingly simple recipe. Packed with Extreme! Moose Tracks ice cream, this holiday cake roll a chocolate lover’s paradise.

Instructions:

1. Preheat oven to 375 degrees Fahrenheit. Coat a 10x15 baking sheet with cooking spray. Then line the pan with parchment paper. Spray paper with cooking spray as well. Set aside.

2. In a small bowl, mix the flour, cocoa, baking powder, and salt.

3. In a large bowl, beat the eggs until thick.

4. Add sugar to the eggs, a little at a time, mixing until fully incorporated.

5. Add water and vanilla to the egg mixture and mix until blended.

6. Now add the small bowl of dry ingredients (flour, cocoa, baking powder, and salt) to the egg mixture. Beat until a smooth batter is formed.

7. Pour into cake pan and use a spatula to spread an even, thin layer across the baking sheet.

8. Bake for 12 to 15 minutes, or until a toothpick inserted in the center of the cake comes out fairly clean.

9. Next, loosen the edges of cake from the pan.

10. Sprinkle a generous layer of powdered sugar over the entire top of the cake.

11. Place a towel over cake and cover the towel with a cooling rack. Flip the cake upside down on the counter so it “lands” on the cooling rack with a towel over it.

12. This leaves the parchment paper face up; slowly remove the paper from the cake.

13. Now sprinkle this side of the cake with a generous layer of powder sugar, making sure to coat the entire cake evenly.

14. Now it’s time to get rolling. Using your hands, roll the cake, starting with the short end, keeping the towel between the rolls.

15. Place the cake on a cooling rack so that the edge is face-down. Allow to cool and set for a couple of hours.

16. Once completely cool, gently unroll the cake and remove the towel.

17. Take the Moose Tracks out of the freezer and let it soften until it’s spreadable.

18. Spread the ice cream over the cake. You want it to be roughly the same thickness as the cake.

19. Once you’ve covered the cake in ice cream, re-roll it nice and slowly. Now wrap it tightly in plastic wrap, making sure to cover all the edges so nothing drips out!

20. Place in freezer and allow ice cream to refreeze fully, at least 4 hours.

21. When ready to serve, remove from the freezer, slice, and enjoy!