Chocolate Ice Cream Cake Roll
1 cup granulated sugar
3/4 cup cake flour
1/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 quart coffee or vanilla ice cream
Beat eggs very lightly and add the sugar gradually, beating after each addition.
Add 1/4 cup cold water.
Sift flour, cocoa, baking powder, and salt together.
Add egg mixture, beating slowly.
Flavor with vanilla extract.
Line greased 15 x 10 x 1-inch jellyroll pan with wax paper and grease again.
Pour in the batter, spread smooth, and bake at 425 degrees F for 12 to 15 minutes.
Turn out on a towel sprinkle with confectioners' sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Cool.
Unroll and spread with coffee or vanilla ice cream, softened enough to spread. Roll up quickly, wrap in foil and keep in freezer until ready to serve.
Slice and serve.
Ice Cream Cake Recipes