CHOCOLATE ICE CREAM CAKE ROLL

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Contributed by Joan Sorensen
A lot of my kids would request this dessert for their birthdays instead of cake. It is so popular we sometimes have to make two.
Preheat oven to 350°.
  • 1/2cup flour
  • 1/2 tsp. baking powder
  • 1/4 tsp salt
  • 2 squares unsweetened chocolate (OR 4 Tbs. cocoa plus a little hot water)
  • 4 eggs
  • 3/4 cup sugar plus 1 Tbs.
  • 1 tsp vanilla
  • 1/4 tsp. baking soda
  • 3 Tbs. cold water
Mix the first three ingredients together. Melt chocolate or mix cocoa with a little hot water to make a paste. 

Beat eggs at high speed and shift sugar slowly into eggs while beating them. Fold in flour and vanilla carefully. Add the baking soda and water to the chocolate and fold into the egg mixture.
 
Bake for about 15 minutes in a wax paper-lined jellyroll or cookie sheet pan. Turn out on a towel that has been sprinkled with powdered sugar. Peel off wax paper. 

Roll the cake in a towel and let cool. Unroll. 

Spread with ice cream and roll-up. Cover with plastic wrap and freeze. 

Can serve with chocolate syrup, nuts, and whipping cream.



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