Chocolate Ice Cream Roll 3 Recipe

  • 6 eggs, separated
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar, divided
  • 4 teaspoons flour
  • 4 teaspoons cocoa
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 gallon ice cream
  • Frosting
  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon salt
  • 1/4 cup shortening
  • 2 tablespoons cocoa
Beat egg whites and cream of tartar until stiff. Gradually add 1/2 c. sugar; set aside. Beat egg yolks until thick and lemon colored. Beat in 1/2 c. sugar and add remaining ingredients. Carefully fold into the egg whites. Put into a 10" x 15" jelly roll pan lined with wax paper. Bake just until surface springs back when touched with finger. Immediately turn upside-down on towel dusted with powdered sugar. Remove paper and roll up. Cool. When cool, unroll and spread with ice cream; reroll. Frost. Freeze until ready to serve.


Beat together until fluffy. Put on roll before serving. Chill.

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