Reviewed: Oct. 20, 2009

Me and my daughter made this today for her b-day. We followed all the directions, and baked 12 minutes in pre-heated oven (came out just right)...we used fried ice -cream and it was really good ! Looked a little messy because some of it had melted before I got it all rolled and so ends didn't look the best..but after I cut off the ends it was really good !

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Tonya

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

Excellent recipe!

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jennie

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Reviewed: Jan. 26, 2009

Was worried about the consistancy of batter, but thanks to the other reviewers, I baked as is and it was wonderful.

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Sunflower

Cooking Level: Expert

Home Town: Antioch, Illinois, USA

Living In: Warrington, Cheshire, England, U.K.

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Reviewed: Dec. 19, 2008

I am a very experienced baker ... I followed the recipe and baked for 10 minutes. The cake broke into tiny pieces. The cake tasted like cocoa powder. I threw the whole thing away as I had planned to serve it as a Christmas dessert to my extended family. I'm very disappointed!!

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Maibach98

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Reviewed: Oct. 29, 2008

This actually turned out better than I thought it would. It furfilled my amazing craving for a roll cake from Baskin Robbins. Next time, I will add more cocoa to the cake for a richer chocolate, and use just vanilla ice cream. Instead of making the chocolate sauce supplied, I wanted something more similiar to the one at BR, so I used Hot Fudge in a jar without heating it. It gave it a gorgeous shine. Id reccommend this cake, its something not many people have had, and its fun to make.

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Aladyinredpolish

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Pecs, Baranya, Hungary

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Reviewed: Jul. 28, 2008

Hi all, mine is not so much a feedback since I haven't actually made the cake :P Being an inexperienced baker, I was actually wondering whether I could leave out the cocoa powder so that the roll would turn out white instead of brown? Any suggestions? I'm sorry i'm using this as a forum as I can't seem to find one on the website :P

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Valerie

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Reviewed: Jun. 17, 2008

Amazing taste. Not so amazing presentation. I made this for Father's Day and my entire family loved it. I wasn't so happy with the way it looked. The cake cracked as I was rolling it so it looked more like a layer cake than a roll. Maybe I left it in the oven too long. I will make this again but will have to try to find a way to make it look nicer.

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LARONE

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Reviewed: Jun. 8, 2008

The cake itself was very yummy and easy to make. I didn't have any problems with the batter and it baked in 10 minutes in the oven. One bit of advice is to use liberal amounts of powdered sugar on the dish towel you roll it up in and on the outside of the cake. I used Edy's strawberry ice cream in the middle and it was divine. I did make the chocolate sauce and it did not turn out well. It was very runny and never thickened up at all. I tried to add some cornstarch to it to thicken it up, but it didn't work either. It tasted okay, but the texture was watery. Not good with this cake because it made it soggy. I would make the cake again, but buy a jar of hot fudge sauce for next time.

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brownie

Cooking Level: Expert

Home Town: Apex, North Carolina, USA

Living In: Pittsboro, North Carolina, USA

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Reviewed: May 12, 2008

I was worried while making this because my mixture was a little lumpy (as some other reviews mentioned) but I forged ahead and the cake came out fantastic. Mine cooked in about 12 minutes and the edges were a little hard to remove from the wax paper (probably my fault for not greasing it well enough). The only thing I would caution is to make sure the ice cream isn't melted but just soft enough to spread, mine was a little too soft and the cake basically absorbed it, so although it tasted like really yummy mint chocolate cake - there wasn't a distinct ice cream layer that I was hoping for. I served this for a family birthday party and everyone loved it! The chocolate fudge sauce was a great hit too! Definitely going to make this one again. thanks.

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Katrina

Cooking Level: Expert

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Reviewed: Apr. 17, 2008

This recipe is wonderful! I doubled it, and although I had a tough time spreading the batter and my cake was a lumpy, bumpy thing, it actually rolled beautifully! It was yummy! I used frosting instead of ice cream and made my nephew a light sabor cake for his birthday. FUN FUN!!

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Tawnya

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2008

This was my first time to brave the challenge of making a roll cake. I am pleased with the results. I tried my favorite ice cream (Breyer's Vanilla), but it gets a weird texture when soft, so it did not spread well. Remember to use a towel that is completely smooth for rolling the cake in. Also, continue mixing until the egg whites are completely combined with the chocolate even though the texture is weird along the way. (I had to "chop" at the chocolate with a spoon to mix in the first quarter of the egg whites.)

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Sarahtea

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jan. 21, 2008

I think this is a recipe meant for highly advanced bakers! I followed the directions exactly, but the cake just didn't turn out right. The batter wouldn't mix right, the cooking time took longer than it should have and then the cake wouldn't roll right. The taste left much to be desired. I will not try this recipe again.

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meggsie

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Reviewed: Nov. 25, 2007

This was a nice treat. I made it for my daughter's birthday. I filled it with home-made ice cream. I didn't make the chocolate sauce but used hot fudge sauce instead.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Nov. 16, 2007

Quite good and easy to work with.

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ladyofshallot

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

This recipe was pretty good. My kids loved the sauce more than anything. I will probably make it again.

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PATTY

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Reviewed: Sep. 17, 2007

A great recipe. I baked my roll for only 10 minutes and it came out perfect. Each oven is different, so watch carefully. No cracks at all. Will be making this again. Used ice cream topping.

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alice

Cooking Level: Expert

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Reviewed: Jul. 17, 2007

This recipes worked out well and I'm happy to say it didn't fall apart when I filled it with vanilla ice cream. I served it to a group of girls who kept saying the cake tasted like cocoa. I found the cake to be "toothsome." The chocolate sauce was delightful!

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Paula

Cooking Level: Intermediate

Living In: Plant City, Florida, USA

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Reviewed: Jul. 9, 2007

Sadly, I experienced issues rolling my cake (it broke) but I'm going to try again. The cake itself was good, just in multiple pieces. I looooooved the chocolate sauce. It was way better than plain ol' chocolate syrup.

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Jessie

Cooking Level: Intermediate

Home Town: Seffner, Florida, USA

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Reviewed: Jun. 17, 2007

Yum! This was a big hit with the family! I did find that 15 min was too long, my cake probably baked in 10 min, so watch it close. I was worried about the cake as the batter had a very wierd texture, but it turned out just fine. I made the chocolate sauce, easy and delicious and it makes a lot. I thought it was much better then store bought chocolate sauce. And yes, the cake is low fat, so if you are watching fat intake, use low fat frozen yogurt in place of ice cream and you'll have a delicous treat...I bet some fresh strawberries or bananas would be wonderful on top.

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Justus&Dane's Mom

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2007

Awesome....I loved it. I didn't make the fudge topping though because I wanted to save calories! The cake part is low fat which is an added bonus! I used spelt flour instead of cake flour (minus 2 tsp. of flour) because it is more healthy.

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Mckkaiden

Cooking Level: Expert

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