Carol'S Chocolate Ice Cream Roll
This chocolate ice cream roll recipe is great for any holiday, you can easily change ice cream flavors to suit any event.
1 1/3 cups Sugar
1 Teaspoon Vanilla
½ cup of Cold Water
1 cup Sifted Flour
1/3 cup Cocoa
1 ¼ teaspoon Baking Power
¼ teaspoon salt
1 cup Powdered Sugar
1 Pint Ice Cream, softened
Preheat oven to 375
Beat Eggs about 5 minutes at medium speed with electric mixer Gradually add sugar, beating constantly, stir in vanilla and water.
Sift flour, cocoa, baking powder and salt.
Add sifted ingredients all at once to egg mixture, blending only until batter is smooth.
Spread evenly in lightly greased, waxed – paper lined 10 ½ x 15 ½ x 1 inch pan, Bake about 25 minutes or until center of cake springs back when lightly touched with fingers.
Loosen edges and immediately turn out on towel sprinkled with powdered sugar, sprinkle more powdered sugar on top of cake roll.
Roll up, beginning at narrow end. Wrap in towel until cool (1 hour). Unroll, spread softened ice cream on top, and then reroll.
Wrap tightly in foil and put in freezer. Slice to serve.