Chocolate Ice Cream Roll Recipe
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This nifty ice cream dessert recipe is just the ticket when you want to serve a dish that is both distinctive in its taste as well as in its appearance.
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3/4 cup flour
1/4 cup cocoa powder
2 teaspoons baking powder
1 pinch salt
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
:jelly roll pan, parchment or wax paper
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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