 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Ingredients:
4 eggs |
3/4 cup sugar |
1 teaspoon vanilla extract |
1/2 cup all-purpose flour |
1/3 cup cocoa |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
3 to 4 tablespoons sifted powdered sugar |
1/2 gallon coffee ice cream, softened |
rich chocolate sauce |
white chocolate leaves (optional) |
Directions:
1. Grease a 15- x 10- x 1-inch jellyroll pan with vegetable oil, and line bottom with waxed paper. Set aside.
2. Beat eggs in a large bowl until thick and lemon colored; gradually add sugar, beating constantly. Add vanilla; beat well.
3. Sift together flour, cocoa, soda, and salt. Sprinkle flour mixture over egg mixture, 1/4 cup at a time; carefully fold in after each addition.
4. Spread batter evenly in pan. Bake at 400° for 12 minutes or until cake springs back when lightly touched.
5. Sift powdered sugar in a 15- x 1 0 - inch rectangle on a linen towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugar. Peel off waxed paper. Trim 1/2 inch off edges of cake. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down.
6. Unroll cake, and remove towel; spread cake with softened ice cream, and reroll. Place in freezer 3 hours or until firm.
7. Place cake on wire rack; pour Rich Chocolate Sauce over cake. Return to freezer 3 hours or until firm.
8. Place roll on a serving dish. Garnish with white chocolate leaves, if desired. Slice and serve on individual dishes.
|
|