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Ice Cream Cake Roll


  • 3/4 cup flour
  • 1/4 cup cocoa
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3 eggs
  • 1 cup sugar
  • 1 tsp. vanilla
  • confectioners' sugar
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  • 1 pint peppermint ice cream


Combine first 4 ingredients; set aside. Beat eggs in bowl until very thick and lemon colored. Add sugar gradually, beating constantly. Beat in 1/3 cup water and vanilla. Add flour mixture gradually, beating until smooth. Pour into jelly roll pan lined with waxed paper, spreading batter into corners. Bake at 375 degrees F for 12-15 minutes. Invert onto towel sprinkled with confectioners' sugar. roll hot cake and towel from narrow end. Cool on wire rack. Unroll cake, removing towel. Spread with ice cream and re-roll. Wrap in plastic wrap. Freeze for 6 hours or until firm.

By Robin from Washington, IA

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