1 package (16 ounces) angel food cake mix
¼ cup unsweetened cocoa powder
½ cup powdered sugar
4 cups (I quart) chocolate chip ice cream, softened
(I used mint chocolate chip)
1½ cups chocolate-flavored syrup
1 can (21 ounces) cherry pie filling
1½ cups thawed frozen whipped topping
Preheat oven to 350 degrees F. Cut an 18-inch long piece of parchment paper. Press into bottom and up sides of Stoneware Bar Pan. Add cocoa powder to angel food cake mix and mix according to package directions. Pour batter into pan; spread evenly. Cut through batter to remove large air bubbles. Bake 30 minutes or until top springs back when lightly touched with fingertip. Remove from oven. Sprinkle powdered sugar over cake. Place a sheet of parchment paper over cake. Place cooling rack upside down over parchment paper and carefully turn cake out at once, Remove pan and parchment paper from cooked side of cake. Starting at one of the short sides, roll up cake in parchment paper. Cool completely on cooling rack.
Unroll cake, discard parchment paper, Carefully spread cake with softened ice cream to within 1 inch of edges; re-roll cake, Sprinkle with additional powdered sugar. Wrap cake in aluminum foil; freeze until firm, at least 4 hours, When ready to serve, let wrapped cake roll stand at room temperature 10-20 minutes, Cut into 1-inch slices. For each serving, drizzle 2 tablespoons syrup over dessert plate, top with cake slice. Spoon about 3 tablespoons pie filling over cake. Garnish with whipped topping.
(I tried this when Bob and Carol Harvey were here in the summer (Delicious)