* Exported from MasterCook II * Ice Cream Cake Roll Recipe By : Kathy Scott (Taste of Home Aug/Sept 96) Serving Size : 10 Preparation Time :0:00 Categories : Cakes & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs -- separated 3/4 cup sugar 1 teaspoon vanilla extract 3/4 cup cake flour 1/4 cup baking cocoa 3/4 teaspoon baking powder 1/4 teaspoon salt 3 cups ice cream -- softened CHOCOLATE SAUCE 2 squares (1 oz each) unsweetened baking chocolate 1/4 cup butter 2/3 cup evaporated milk, heated to 160 to 170 F 1 cup sugar In a large mixing bowl, beat egg yolks on high for 3 minutes or until light and fluffy. Gradually add sugar and vanilla, beating until thick and lemon-colored. Combine flour, cocoa and baking powder; gradually add to egg yolk mixture. Beat on low until well mixed (mixture will be thick). Beat egg whites and salt until soft peaks form. Fold a small amount into batter until no streaks of white remain; add the remaining egg whites. Grease a 15x10x1" pan; line with waxed paper and grease and flour paper. Spread batter evenly in pan. Bake at 350 F for 15 minutes or until cake springs back when lightly touched. Turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll up with the towel. Cool for 30 minutes. Unroll cake; spread with ice cream to within 1 inch of edges. Roll up again (this time without the towel inside cake). Cover with plastic wrap and freeze until serving. FOR THE CHOCOLATE SAUCE: In the top of a double boiler over hot water, melt chocolate and butter. Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved. Spoon over slices of cake. YIELD: 1-1/2 cups sauce - - - - - - - - - - - - - - - - - -