When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Circle Ice Cream Cake Recipe

Circle Ice Cream Cake Recipe

I suppose that this could be called an ice cream pinwheel cake. You're rolling the cake pieces around a center core creating a uniquely delicious circle cake. Your favorite ice cream cake accented with strawberries and whipped cream for that one of a kind treat.

13 Oreo cookies, finely crushed
3/4 cup Sugar
1/2 cup Flour
1 tsp Baking powder
1/2 tsp Salt
1/2 cup Water
1 square Unsweetened baking chocolate, melted
1 tsp Vanilla
3 Eggs, separated
3 Tablespoons Unsweetened cocoa
3 cups Ice Cream, any flavor, softened
1 1/2 cups Cool Whip, thawed
4 Strawberries, sliced

Oven Temp ~ 375°
Baking Time ~ 10 to
Pan Type ~ 15 x 10 x 1-inch pan
Preheat oven, line baking pan with foil with ends of foil extending over sides of pan. Grease foil, set aside.

Mix the cookie crumbs, sugar, flour, baking powder and salt, set aside. Mix the water, melted chocolate and vanilla, set aside. Beat egg yolks in large bowl with electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add flour mixture alternately with the chocolate mixture, beating until well blended after each addition. Beat egg whites with electric mixer on high speed until stiff peaks form, gently stir into batter. Spread circle cake batter into prepared pan.
Bake until toothpick inserted into center comes out clean.
Lift cake from pan using foil handles. Invert cake onto clean cloth towel sprinkled with cocoa, remove foil.
Cut cake crosswise into thirds, place two of the cake pieces on wire racks to cool. Roll up the remaining cake piece along with the towel, starting at one of the short ends of cake, cool completely.
Unroll cake and remove towel, spread cake with 1 cup of the ice cream. Re-roll cake, place seam side down in center of serving plate. Spread 1 cup of remaining ice cream onto each of the remaining 2 cake pieces. Wrap 1 of the pieces around the cake roll on the serving plate, with the ice cream layer facing the center cake roll. Repeat with the remaining cake roll, wrapping it around the other side of the center cake roll. Frost sides of cake with 1 cup of the whipped topping. Freeze for 4 hours or until firm. Remove Circle Ice Cream cake from freezer about 5 minutes before serving to soften slightly. Top with the remaining 1/2 cup whipped topping and strawberries just before serving. Store circle cake leftovers in the freezer.

12 Servings
Nutrition facts:
Serving Size 203 g
Calories 489
Calories from Fat 178
Total Fat 19.8g 30%
Saturated Fat 10.9g 55%
Cholesterol 114mg 38%
Sodium 395mg 16%
Total Carbohydrates 73.2g 24%
Dietary Fiber 2.5g 10%
Sugars 54.8g
Protein 8.4g
Vitamin A 9% • Vitamin C 9% • Calcium 15% • Iron 13%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!