Breyers® Red Velvet Ice Cream Cake Roll

Preheat your oven to 350F, then line a 15x10 inch jelly roll pan with parchment paper.

Place the eggs into a large mixing bowl and beat on high for 5 minutes until foamy. Add the water, oil and cake mix, then mix on low until well combined.

Pour the batter into the lined pan, then bake for about 15 minutes. Allow to cool for 5-10 minutes.

Flip the cake onto a tea towel dusted with powdered sugar. Remove the parchment paper, then roll up the cake with the tea towel. Allow to cool completely in the fridge.

Unroll the cake, then add a layer of ice cream and spread smooth. Roll up again and wrap in cling film. Freeze until ready to serve.

To decorate, pipe frosting on top of the cake roll and add sliced strawberries.

Slice and serve with an extra scoop of Breyers French Vanilla ice cream.