Prepare cake batter according to package directions. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched.
Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectionersâ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Unroll cake and spread ice cream over cake to within 1/2 in. of edges. Roll up again. Cover and freeze until firm.
Cut into slices; drizzle with hot fudge topping. If desired, garnish with crushed candies and dust with confectioners' sugar. Yield: 10 servings.