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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Football Shaped Ice Cream Cake Recipe

Football Shaped Ice Cream Cake Recipe

Ice Cream Football Cake

I love this cake, you do need to start your preparation a day or two ahead of time. It is well worth the extra time it takes to make.
Combining our basic sponge cake recipe with some dark cocoa and ice cream; this ice cream cake would make a wonderful backyard football game treat.

Use the basic sponge cake recipe

1/3 cup unsweetened special dark cocoa powder

1 Tablespoon confectioners sugar

1 container (1.5 quarts) your favorite Ice Cream

1 can (16 ounces) chocolate frosting

2 packages (.8 ounce each) white decorating gel

1-1/2 cups flaked coconut (optional)

1/2 teaspoon water (optional)

1/2 teaspoon green food coloring (optional)

Oven Temp ~
Baking Time ~
Pan Type ~ 15 x 10 x 1-inch jelly roll pan
Preheat oven to 350°. Line a 15-1/2 x 10-1/2 inch jelly-roll pan with parchment paper or aluminum foil, set aside.

Combine cake mix with cocoa powder in large bowl. Prepare cake mix according to package directions, pour into prepared pan. Bake for or until golden brown and toothpick inserted in center comes out clean. Cool 15 minutes on wire rack.

Run metal spatula around edges of cake to loosen, sift sugar onto cake. Invert onto clean kitchen towel, remove parchment paper. Trim off excess cake, if needed.

Starting at short end of cake, roll up tightly, jelly-roll style, folding towel into cake. Refrigerate 30 minutes or until chilled.

Unroll cake onto cutting board. Cut carton from Ice Cream with scissors. Arrange Ice Cream on its side and cut crosswise into 8 slices. Arrange slices on cake leaving 2-inch border at one end of cake, pressing to form an even layer. Roll cake up tightly, using towel to help roll cake, freeze 3 hours or overnight. Freeze serving platter 30 minutes before serving.

Remove towel from cake on cutting board. Cut off all 4 corners to form football shape with serrated knife. Arrange cake on chilled serving platter, frost. Use white gel for "football threads".

For the "grass", mix coconut, water and food coloring until coconut turns green in small resalable plastic bag, sprinkle around cake. Return Football Ice Cream Cake to freezer until ready to serve.

12 Servings
Nutrition facts:
Serving Size 160 g
Calories 435
Calories from Fat 149
Total Fat 16.6g 26%
Saturated Fat 8.8g 44%
Cholesterol 70mg 23%
Sodium 254mg 11%
Total Carbohydrates 67.8g 23%
Dietary Fiber 1.8g 7%
Sugars 49.1g
Protein 4.8g
Vitamin A 7% • Vitamin C 1% • Calcium 12% • Iron 13%



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User Comments

GO AHEAD AND BAKE,

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!