Frozen Swiss Cake Roll Ice Cream Sandwich Cake

I ran in my first mud race over the weekend! Have any of you ever done one of these? It was so much fun! Aside from running straight up ski hills, that is. Those parts were definitely not fun. The balance beam was my most challenging obstacle. My mind almost got the best of me, but my awesome teammates cheered my wobbly legs to the end without falling off. We completed every obstacle and finished the 3.1 miles in one hour and three minutes! Not bad for our first time!

One of the things I did not expect following a race like this was that I would not care about what I put in my body for the following three days. I guess I figured I had worked hard for a break. Or something. Today I'm back on track, though. 

Save this cake for a time when you are not on track. I made it for my sweet Sammy's third birthday last week, and oh my goodness it is sinful. And fun, right?! 

Before I dig into the assembly, have you seen this new frosting in the frozen aisle? It is soo good. It's cool-whippy and also frosting-y and it is a great ingredient for frozen cakes. 

Place two large pieces of aluminum foil (criss-crossing) on a small baking sheet or cutting board. Whatever you set it on, make sure it is flat and also that it will fit in your freezer.

In the center of the foil, layer the cake as follows:

Four 3.5-oz. ice cream sandwiches

Half of a 10.6-oz. container of frozen chocolate frosting

Eight Swiss Cake Rolls

Half of a 10.6-oz. container of frozen chocolate frosting

Four 3.5-oz. ice cream sandwiches

Using your fingers and the back of a spoon, cover the entire outer surface of the cake with a 10.6-oz. container of frozen cream cheese frosting.

You will need to buy two 13-oz. packages of Swiss Cake Rolls for this cake (yikes!). Eight of the rolls are inside the cake, and the remainder will need to be cut into discs. My discs were less than 1/2 inch wide, but more than 1/4 inch.

Gently press the discs onto the frosting in rows until the entire surface is covered. 

Wrap up the aluminum foil on all sides so the cake holds its form.

Pop it in the freezer for a minimum of 6 hours before serving.

You won't even have a pan to clean! And I promise you will get some oooos and ahhhs, which is always fun. ENJOY!

Frozen Swiss Cake Roll Ice Cream Sandwich Cake

This beauty makes kids squeal. Adults, too!

Contributed by Megan Porta from pipandebby.com.

Published Jun 11, 2013

Serves: 16

Total time: 25 min, plus 6 hrs freezing

Frozen

Ingredients:

  • Eight 3.5-oz. ice cream sandwiches
  • 10.6-oz. container frozen chocolate frosting
  • Two 13-oz. packages Little Debbie Swiss Cake Rolls
  • 10.6-oz. container frozen cream cheese frosting
Instructions:
  1. Place two large pieces of aluminum foil on a baking sheet or cutting board perpendicular to one another. In the center, place four ice cream sandwiches in a row. Top with: half of the chocolate frosting, eight Swiss Cake Rolls, the other half of the chocolate frosting and the remaining four ice cream sandwiches. Using your fingers and the back of a spoon, cover the entire outer surface of the cake with the cream cheese frosting.
  2. Cut the remaining Swiss Cake Rolls into discs and gently press them into the frosting in rows until the total surface of the cake is covered. Wrap the aluminum foil around the cake and freeze for a minimum of six hours before serving.