Ice Cream Roll Cake

I really love to have those simple, one serving treats for FHE, but once in awhile it's fun to go all out. Here's my mom's Ice Cream Roll Cake and how to make it, because you reallyMUST try this.

And from above. I ran out of time, so I wasn't able to freeze it properly before serving. I ended up having to hold it together while I cut pieces. No matter, it still was great.


Linda's Ice Cream Roll Cake
Heat oven to 375 and line small cookie sheet with shortening, wax paper, then shortening again.
3/4 cup flour
1/4 cup cocoa
1 tsp. baking powder
1/4 tsp. salt
Combine in bowl and set aside.
In a small bowl beat 3 eggs until thick and yellow. Add in gradually:
1 cup sugar
then add in low speed:
1/3 cup water 1 tsp. vanilla
Now add flour mix and beat until just smooth. Pour in pan and spread to corners.
bake 12-15.
Sprinkle towel (bigger than cookie sheet) with powdered sugar. While hot, flip cookie sheet over the towel and lift pan off. Peel off wax paper. (I always sprinkle more powdered sugar on top off the cake. The towel seems to come off better for me that way, though my mom didn't do that and hers always came out fine.) Roll with towel. Leave until cool. Unroll cake and lay softened ice cream on top. Roll up again, this time removing the towel as you do.

Glaze
1/2 cup sugar
1 1/2 Tbs. cornstarch
add 1 square unsweetened chocolate
dash of salt
1/2 cup water
Combine in small sauce pan. Stir until thick and bubbly. Remove from heat.

Add 1 1/2 Tbs. butter
1/2 tsp. vanilla
Stir and drizzle/smear over cake.

Freeze for at least 3 hours.