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Java Ice Cream Cake Roll1 (16 ounce) package 1-step angel food cake mix
3 tablespoons unsweetened cocoa powder, divided
1 tablespoon instant coffee granules
1/4 cup powdered sugar
3 tablespoons hot water
1 pint coffee ice cream (regular or low-fat)
1 1/2 cups frozen fat-free whipped topping
1/4 cup chocolate syrupPreheat oven to 325 degrees F. Using parchment paper or waxed paper, line bottom and sides of a 10 x 15-inch cookie sheet (one with raised sides).Prepare three-fourths of the cake mix - following package directions but using only 2 cups of the mix and 1 cup of water. Pour the batter into the prepared pan, spreading evenly. (Or make the entire batch of batter, and pour three quarters of it - about 5 1/2 cups - into the prepared pan and the remainder into a small loaf pan to bake and eat separately.)Bake about 20 minutes or until top springs back when lightly touched with fingertip and toothpick inserted near the center comes out clean. Remove the cake from the oven, set it on a rack and sprinkle it with 2 tablespoons of the cocoa powder. Cover with a clean flour-sack-type kitchen towel (or a sheet of parchment paper slightly larger than the size of the pan) and in one quick motion, holding the towel or parchment in place at both ends, invert all onto the counter. Lift away the pan and immediately but carefully peel away the paper, starting at one end.Fold one end of the towel (or the new parchment paper) up over that end of the cake and roll up the cake and the towel or paper together. Yes, the towel or paper gets rolled inside cake. Set aside to cool completely, about an hour.Meanwhile, combine coffee granules, remaining tablespoon cocoa powder, powdered sugar and hot water, stirring until all is completely dissolved; chill.When cake has cooled, gently unroll it onto a cookie sheet and set in the refrigerator 30 minutes to chill (to minimize ice cream melt during assembly). Meanwhile, soften the ice cream in the refrigerator 20 or 30 minutes and the whipped topping for the last 15 minutes of that, scooping each into small chunks in separate bowls and stirring occasionally. Proceed when ice cream is still very cold and just barely spreadable. Have topping and syrup ready. (Also have space cleared in freezer.)Position a large sheet of plastic wrap or foil at the far end of the cake, tucked under the end. Stir coffee-sugar mixture and brush onto chilled cake. Working quickly, scoop ice cream onto cake and spread evenly. Spread topping over ice cream. Pour chocolate syrup over topping and spread. Gently re-roll cake without the towel or parchment, rolling the finished roll onto the plastic or foil. Wrap plastic or foil around roll, set on pan or flat plate and freeze for at least 4 hours. Unwrap and let stand 5 minutes at room temperature before slicing to serve.Serves 8.

Rose petal pound cake
Rose Petal Pound CakeYou can substitute orange water for the rosewater.1 cup butter, softened1 2/3 cups granulated sugar5 eggs2 cups all purpose flour1/2 teaspoon salt1 teaspoon almond extract1 1/2 ounces finely chopped almonds1 teaspoon rosewater2 (Upload by user)

White chocolate pound cake
White Chocolate Pound Cake1 cup evaporated milk4 (1 ounce) squares white baking chocolate, chopped1 cup butter (NO SUBSTITUTE), softened1 2/3 cups granulated sugar5 eggs2 3/4 cups all purpose flour1/2 teaspoon baking soda1/2 teaspoon saltPreheat oven to (Upload by user)

Yellow vanilla pound cake
Yellow Vanilla Pound Cake1 cup cold butter1 2/3 cups granulated sugar1/4 teaspoon salt5 eggs2 cups all purpose flour, sifted1 tablespoon vanilla extract1 teaspoon fresh lemon juicePreheat oven to 300 degrees F. Using a bit of butter, coat only the bottom of (Upload by user)

Apple cider pound cake
Apple Cider Pound Cake1 cup butter, softened1/2 cup shortening3 cups granulated sugar6 eggs3 cups all purpose flour1/2 teaspoon baking powder1 1/2 teaspoons apple pie spice1 cup apple cider1 teaspoon vanilla extractPreheat oven to 325 degrees F. Gre (Upload by user)

Blackberry pound cake
Blackberry Pound Cake1 cup butter or margarine, softened1 1/2 cups granulated sugar3 cups unsifted flour1 teaspoon salt1 cup blackberry jam1 cup (8 ounces) sour cream1 teaspoon vanilla extract4 eggs1 teaspoon cream of tartar1/2 teaspoon baking soda (Upload by user)

Chocolate mint pound cake
Chocolate Mint Pound Cake1/2 cup butter or margarine, softened4 ounces cream cheese, softened3/4 cup granulated sugar2 eggs1 teaspoon vanilla extract1 cup all purpose flour1 teaspoon baking powder1 2/3 cups (10 ounces) Hershey`s Mint    Choc (Upload by user)

Coconut pound cake
Coconut Pound Cake1 cup butter, softened3 cups granulated sugar6 eggs3 cups all purpose flour1/4 teaspoon baking soda1/4 teaspoon salt8 ounces sour cream1 cup shredded coconut1 teaspoon vanilla extract1 teaspoon coconut extractPreheat oven to 35 (Upload by user)

Orange-butter pound cake
Orange Butter Pound Cake1 1/4 cups (2 1/2 sticks) unsalted    butter (at room temperature)1 3/4 cups granulated sugar6 large eggs2 tablespoons orange juice1 tablespoon grated orange peel1 tablespoon vanilla extract2 cups all purpose flour1/2 (Upload by user)

Lemon bar cake
Lemon Bar CakeThis is a very good, simple cake.1 (18.25 ounce) box lemon cake mix 1 can lemon pie filling 4 eggsMix and bake in a 20 x 15 inch jellyroll pan for 20 minutes at 325 degrees F. Frost or use Cool Whip. (Upload by user)

Nutella bundt cake
Nutella Bundt Cake1 cup Nutella, divided 4 large eggs, divided 1 (18.25 ounce) box yellow cake mix1/2 cup buttermilk 1 cup confectioners` sugar 2 tablespoons Frangelico liqueur or hazelnut syrupPreheat oven to 350 degrees F. Lightly grease and flour 10 inch Bun (Upload by user)
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Lime cooler colada cake
Lime Cooler Colada Cake1 (18.25 ounce) box yellow cake mix plus ingredients to make cake 2 limes 8 ounces cream cheese, softened 1 cup cold milk 1 small box coconut cream or vanilla instant pudding 1 cup thawed whipped topping 3 cups assorted fresh fruits (kiwi, p (Upload by user)
TAG: pudding, juice, coconut, cream, colada, limes, cooler, ,

Lemon jelly cake
Lemon Jelly Cake1 box Duncan Hines� Butter Recipe Cake Mix8 egg yolks, slightly beaten1 1/2 cups granulated sugar8 tablespoons lemon juice1/2 cup butter (no substitute)Prepare cake mix as directed in two 8 inch pans. Let cool and set aside.Mix egg yolks, sug (Upload by user)
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Lemon-lime sheet cake
Lemon Lime Sheet Cake1 (18.25 ounce) box lemon cake mix1 small box lime gelatinDissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature.Bake cake as directed on the package in a 13 x 9 inch pan. Cool cake for 20 minutes.Pok (Upload by user)
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Mountain dew cake
Mountain Dew Cake1 box orange supreme cake mix1 small box coconut cream pudding and pie    filling (not instant)3/4 cup vegetable oil1 bottle Mountain Dew�4 eggsMix all ingredients and bake in a 13 x 9 inch pan at 350 degrees F for 30 to 40 minut (Upload by user)
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Peach cobbler dump cake
Peach Cobbler Dump Cake1 (18.25 ounce) box yellow cake mix1 (32 ounce) can peaches in heavy syrup1/2 cup butterGround cinnamonPreheat oven to 375 degrees F.Empty peaches into the bottom of a 13 x 9 inch pan. Cover with the dry cake mix and press down firmly. Cu (Upload by user)
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Pumpkin pie cake
Pumpkin Pie Cake1 (15 or 16 ounce) can pumpkin (not pumpkin pie filling)1 (12 ounce) can Carnation evaporated milk1 cup brown sugar, firmly packed3 large eggs4 teaspoons pumpkin pie spice1 (18.25 ounce) box yellow cake mix (dry)1 cup chopped nuts (walnuts or pecan (Upload by user)
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