Up next in Snacks for the Big Game (13 videos)
Score a touchdown with your Big Game party guests when you serve these winning snacks and appetizers.
You Will Need
- 1 box angel food cake mix
- 1/3 c. unsweetened cocoa powder
- 1 1/2 qt. ice cream
- White decorating gel
- 1 1/2 c. coconut
- Green food coloring
- 1 can chocolate frosting
- Jelly roll pan
- Cooking spray
- Parchment paper
- Serving tray
- Resealable bag
- Serrated knife
Preheat the oven
Preheat the oven to 350 degrees Fahrenheit and grease the jelly roll pan with cooking spray before lining it with parchment paper.
Prepare the cake
Prepare the angel food cake according to the package directions. Add the cocoa powder and pour everything into the jelly roll pan. Bake it until an inserted toothpick is removed cleanly. Let it cool for at least 15 minutes.
Remove the cake
Run a knife or spatula along the edge of the cake and gently invert it on to a clean kitchen towel big enough to cover the cake. Remove the parchment paper and discard it.
Roll the cake and chill
Roll the cake up tightly from one short end to the other, folding the towel into the cake to form a large Swiss roll. Chill it in the fridge or freezer for 30 minutes. Remove the block of ice cream from the container and let it thaw slightly.
Slice the ice cream
Slice the ice cream into eight short slices using a large, warm knife. Unroll the chilled cake and place the ice cream on top, leaving a 2-inch border around the edge. Re-roll the cake and freeze it overnight.
Prepare the edible grass
Prepare the edible grass for your football cake by mixing the coconut, a little water, and green food coloring in a resealable bag. Spread it out on a serving tray.
Trim and frost the cake
Trim the corners of the cake, using a serrated knife, into a football shape. Frost with the chocolate frosting and add white stitching using the decorating gel. Serve to hungry fans before the ice cream melts.