1 angel food cake mix (brand of your choice)
1/2 gallon ice cream (recommend strawberry or cherry nut)

Set out the ice cream from freezer. Mix the angel food cake according to the directions on the package. Spread the mix evenly into 2 jelly roll pans. Preheat oven to 350 degrees. Bake one pan at a time. Bake only until lightly toasty brown (do not overbake). While cake is baking, prepare some aluminum foil about 24 inches long. Spread powdered sugar (light layer) over entire sheet of foil. When cake is done, remove from oven. Loosen sides of cake from pan, while hot remove cake from pan. Place on sugared foil. While cake is hot, spread half of ice cream over the cake, covering all areas of the cake. Roll up cake like a jelly roll. Using the aluminum foil, cover the jelly roll tightly. Place in the freezer until ready to serve. Slice like a jelly roll to serve. When finished with the first pan, repeat with the second pan. Freezes well and will keep at least a month.