Prep Time 30m
Cook Time 20m
Ready Time 240m
Yield 24 servings

  • Crisco® Original No-Stick Cooking Spray
  • 4 large eggs, separated
  • 1 package Pillsbury™ Moist Supreme® Orangesicle Orange Crème Flavored Premium Cake Mix
  • 1 cup water
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 1/2 cup powdered sugar
  • 2 (1.5 to 1.75 quart) containers vanilla ice cream or orange sherbet, slightly softened
  • 1 container Pillsbury™ Creamy Supreme® Orangesicle Orange Crème Flavored Frosting
  • Decorator sprinkles
Preparation Directions
  • Step 1Heat oven to 350°F. Coat bottoms of 2 (15 x 10-inch) baking pans with no-stick cooking spray. Line with wax paper. Coat wax paper with cooking spray. Beat egg whites in bowl with electric mixer on high speed until stiff.
  • Step 2Beat cake mix, water, oil and egg yolks in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fold in egg whites until blended. Spread evenly in prepared pans. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean.
  • Step 3Sprinkle surface of 2 clean dish towels evenly with powdered sugar. Immediately invert hot cakes onto towels. Remove wax paper. Roll up cakes loosely in towels, beginning at a long edge. Cool completely on wire rack.
  • Step 4Beat 1 container ice cream in large bowl with electric mixer on medium speed just until smooth. Unroll 1 cake, removing towel. Spoon ice cream lengthwise down center of cake, spreading evenly to form a 15 x 3-inch wide log. Lift both long sides of cake to cover ice cream, pressing to join edges of cake at top without overlapping. Place cake, seam-side down, on freezer-safe tray. Cover and freeze. Repeat to fill second cake. Freeze 4 hours or until firm.
  • Step 5Remove cap and foil seal from frosting. Microwave on HIGH 25 to 30 seconds; stir. Drizzle over top and halfway down sides of cake rolls. Top with sprinkles, if desired.
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