Step 1

Whisk together the cake mix, water, eggs, and melted butter.

Step 2

Line a 10x15 jelly roll pan with foil or parchment paper and lightly grease with nonstick cooking spray.

Step 3

Spread the batter in the lined pan and bake for 15 minutes.

Step 4

Immediately after removing from the oven, invert the cake onto a flour-sack or tea towel that has been dusted with flour. Peel the foil or parchment from the back of the cake.

Step 5

Start at the short end and gently roll up the towel and the cake together. Place on the counter to cool at room temperature, seam side down. If necessary, place something alongside the cake to prevent it from unrolling.

Step 6

Gently unroll the cake (leave it on the towel).

Step 7

Spread the cherry pie filling over the cake. Spread the ice cream over the pie filling. Gently re-roll the cake.

Step 8

Carefully transfer the cake roll onto a long piece of plastic wrap. Wrap the roll in plastic wrap as tightly as possible, using multiple pieces of plastic wrap if needed.

Step 9

Place the cake roll in the freezer for at least an hour.

Step 10

Once frozen, unwrap and spread the ganache on top. Add chocolate curls or chocolate chips if desired. Keep frozen until ready to serve.