Football Ice Cream Cake

Preheat oven to 350u0b0. Line 15-1/2 x 10-1/2-inch jelly-roll pan with parchment paper or aluminum foil; set aside.
Combine cake mix with cocoa powder in large bowl. Prepare cake mix according to package directions; pour into prepared pan. Bake 22 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 15 minutes on wire rack.
Run metal spatula around edges of cake to loosen; sift sugar onto cake. Invert onto clean kitchen towel; remove parchment paper. Trim off excess cake, if needed.
Starting at short end of cake, roll up tightly, jelly-roll style, folding towel into cake; refrigerate 30 minutes or until chilled.
Unroll cake on cutting board. Cut carton from Breyers(R) Ice Cream with scissors. Arrange Ice Cream on it's side and cut crosswise into 8 slices. Arrange slices on cake leaving 2-inch border at one end of cake, pressing to form an even layer. Roll cake up tightly, using towel to help roll cake; freeze 3 hours or overnight. Freeze serving platter 30 minutes before serving.
Remove towel from cake on cutting board. Cut off all 4 corners to form football shape with serrated knife. Arrange cake on chilled serving platter; frost. Use white gel for "football threads".
For "grass", mix coconut, water and food coloring until coconut turns green in small resealable plastic bag; sprinkle around cake. Return to freezer until ready to serve.