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Ice Cream Cake Roll Recipe
1 cup flour
1/3 cup cocoa
1 t baking powder
1/4 t salt
3 eggs
1 cup sugar
1/3 cup water
1 t vanilla
powdered sugar
1 qt ice cream
Stir flour, cocoa, baking powder, and salt. Beat eggs until thick and lemon colored. Gradually beat in sugar. Blend in water and vanilla. At low speed of mixer, beat in flour mixture until blended. Pour batter into jellyroll pan (I use a big aluminum cookie sheet) lined with
greased wax paper. Bake at 375°F for 12-15 min. Cool in the pan 5 min. Turn onto a clean dish towel that has been heavily dusted with powdered sugar (use lots of powdered sugar so it doesn't stick to the towel). Remove wax paper. Beginning at narrow end, roll up the cake
and towel together. Cool cake completely. Get the ice cream out ahead a bit to soften. Then unroll the cake, spread on the ice cream, and reroll. Wrap in plastic and freeze until firm.
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