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| 3 |
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Eggs |
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| 1 cup |
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Sugar |
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| 3/4 cups |
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Flour |
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| 1/3 cups |
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Cocoa |
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| 1/3 cups |
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Water |
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| 1 tsp |
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Vanilla |
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| 1/4 tsp |
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Salt |
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| 1/4 tsp |
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Soda |
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| 1/4 cups |
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Powdered sugar |
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| 1-1/2 quarts |
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Ice Cream, softened |
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Chocolate sauce |
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| 1 |
Line a Jelly roll pan with foil. Grease and flour foil. |
| 2 |
In a mixing bowl, beat eggs until fluffy; gradually add sugar and continue beating for 2 minutes. Gradually add flour, cocoa, water, vanilla, salt and soda. Beat at low speed for one minute. |
| 3 |
Pour batter into jelly roll pan and bake at 375° for 15-20 minutes. Sprinkle with powdered sugar. |
| 4 |
Cover cake with a towel and invert. Carefully remove pan and foil. Start with the short side rolling the towel in the cake. Allow to cool completely. |
| 5 |
Unroll cake, remove towel and spread with ice cream. Re-roll cake. Wrap in aluminum foil and chill in freezer until ready to serve.
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| 6 |
Top with chocolate sauce or chocolate dipped fruit. |
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| Recipe Source |
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Author: Jean Knudsen |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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