Ice Cream Cake Roll

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/4 cup Cocoa
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla

• Frozen

  • 1/2 gal Ice cream

• Liquids

  • 1/3 cup Water

Found on peartreekitchen.com

Ingredients

• 1 cup all purpose flour
• 1/4 cup cocoa
• 1 tsp baking powder
• 1/4 tsp salt
• 3 eggs
• 1 cup sugar
• 1/3 cup water
• 1 tsp vanilla
• 1/2 cup powdered sugar
• 1/2 gal ice cream, any flavor that is available in a square box

Directions

• Preheat oven to 375 degrees F. Spray a 10 X 15 baking pan with baking spray.
• Line pan with parchment paper or wax paper.
• Spray paper with more baking spray.
• In a small bowl, mix together the flour, cocoa, baking powder and salt.
• In a large bowl, beat the eggs until thick and light colored.
• Add sugar a little at a time, mixing until incorporated.
• Add water and vanilla, mix until blended.
• Add the dry ingredients that have been previously combined.
• Beat until batter is smooth.
• Pour into cake pan and smooth out the batter.
• Bake for 12 to 15 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs.
• Loosen the edges of cake from the pan.
• Sprinkle powdered sugar over the top of the cake, using up to half. Leftover powdered sugar is fine.
• Place a towel over cake.
• Cover with a cooling rack.
• Invert the cake.
• Slowly and gently remove the paper from the bottom of the cake.
• Sprinkle the bottom of the cake with powdered sugar.
• Cut off edges of cake if crusty.
• Roll the cake, starting with the short end, keeping the towel between the rolls.
• All the cake to cool for several hours on the cooling rack.
• Once completely cool, gently unroll the cake and remove the towel.
• Remove the box of ice cream from freezer.
• Open the box at all openings so there is a block of ice cream.
• Slice ice cream in 1/4 to 1/2 inch slices and place on unrolled cake.
• Re-roll the cake and wrap tightly in plastic wrap.
• Place in freezer and allow ice cream to refreeze. Depending on the thickness of the ice cream and freezer temperature this could take 4 hours or overnight.