-
1
Preheat oven to 375F.
-
2
Line 15x10x1-inch baking pan with foil; grease foil.
-
3
Set aside.
-
4
Finely crush 13 of the cookies; coarsely chop remaining 10 cookies.
-
5
Set aside.
-
6
Mix cookie crumbs, the flour, baking powder and salt in small bowl; set aside.
-
7
Beat eggs in large bowl with electric mixer on high speed 5 min.
-
8
or until very thick and lemon colored.
-
9
Gradually add sugar, beating on medium speed until well blended.
-
10
Add flour mixture, water, chocolate and vanilla; beat on low speed just until blended.
-
11
Spread into prepared pan.
-
12
Bake 12 to 15 min.
-
13
or until wooden pick inserted in center comes out clean.
-
14
Sprinkle clean cloth kitchen towel with cocoa.
-
15
Immediately invert cake onto prepared towel.
-
16
Gently peel foil from bottom of cake; roll towel with cake from narrow end, jelly-roll fashion.
-
17
Place, seam-side down, on wire rack; cool completely.
-
18
Unroll cake from towel.
-
19
Mix ice cream and chopped cookies; spread evenly onto cake to within 1 inch of edges.
-
20
Re-roll cake.
-
21
Place, seam-side down, on platter; freeze until firm.
-
22
Let stand at room temperature 20 min.
-
23
before cutting into slices to serve.
-
24
Place one slice on each of 12 dessert plates.
-
25
Drizzle evenly with the fudge topping.
-
26
Top each serving with 1 Tbsp.
-
27
of the whipped topping and 1 of the strawberries.
-
28
Store leftover cake in freezer.
