Black Forest Ice Cream Cake

Our heavenly cake roll features chocolate chip ice cream in a cocoa-flavored angel food cake. Frozen and sliced, it's garnished with a drizzle of chocolate, a spoonful of cherries and a swirl of whipped topping.


  • 1 package (16 ounces) angel food cake mix
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup powdered sugar
  • 4 cups chocolate chip ice cream, softened
  • 1 1/2 cups chocolate-flavored syrup
  • 1 can (21 ounces) cherry pie filling
  • 1 1/2 cups thawed, frozen whipped topping


  1. Preheat oven to 350°F. Cut an 18-inch-long piece of Parchment Paper. Press into bottom and up sides of Large Bar Pan. Add cocoa powder to angel food cake mix and mix according to package directions. Pour batter into pan; spread evenly using Classic Scraper. Cut through batter to remove large air bubbles. Bake 30 minutes or until top springs back when lightly touched with fingertip. Remove from oven to Stackable Cooling Rack. Sprinkle powdered sugar over cake using Flour/Sugar Shaker. Place a sheet of parchment paper over cake. Place cooling rack upside down over parchment paper and carefully turn cake out at once. Remove pan and parchment paper from cooked side of cake. Starting at one of the short sides, roll up cake in parchment paper. Cool completely on cooling rack.

  2. Unroll cake and transfer to Large Grooved Cutting Board; discard parchment paper. Carefully spread cake with softened ice cream to within 1 inch of edges; re-roll cake. Sprinkle with additional powdered sugar. Wrap cake in aluminum foil; freeze until firm, at least 4 hours. When ready to serve, let wrapped cake roll stand at room temperature 10-20 minutes. Cut into 1-inch slices using Bread Knife. For each serving, drizzle 2 tablespoons syrup over dessert plate using V-Shaped Cutter; top with cake slice. Spoon about 3 tablespoons pie filling over cake. Garnish with whipped topping using Easy Accent® Decorator. Sprinkle with additional cocoa powder, if desired.


  • 12  servings

Nutrients per serving:

Calories 430, Fat 9 g, Sodium 400 mg, Dietary Fiber 2 g

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