 | | Directions |
- Preheat oven to 400°.
- Grease a 15x10 jelly roll pan and line it with either parchment or wax paper.
- Grease and flour the paper.
- Lay out a tea towel and sprinkle with powdered sugar.
- In a small bowl, combine first 4 ingredients. Stir to combine.
- In a medium bowl, beat eggs, gradually add sugar, continue to beat. Stir in water.
- Gradually add dry ingredients while continuing to stir. Add vanilla.
- Spread evenly into prepared pan.
- Bake for 12 minutes or until the cake springs back when touched.
- Loosen the cake and turn out onto the prepared towel.
Carefully peel off the paper.
- Roll the cake and the towel up together, starting with the narrow end.
- Cool on a wire rack.
- Unroll and spread 1 quart of slightly softened ice cream. Roll back up.
- Wrap in aluminum foil and freeze.
- Serve with heated chocolate sauce.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: jelly roll pan, parchment or wax paper
Servings: 10
|  | | Ingredients | | - | | 3/4 cup flour |
| - | | 1/4 cup cocoa powder |
| - | | 2 teaspoons baking powder |
| - | | 1 pinch salt |
| - | | 3 eggs |
| - | | 1 cup sugar |
| - | | 1/4 cup water - cold |
| - | | 1 teaspoon vanilla - may also use mint or almond |
| - | | 1 1/2 quarts ice cream - softened, any flavor |
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