Baking With Average Jane

In honor of my sister's birthday later this week, I thought I'd share a recipe for one of my favorite cakes, Chocolate Ice Cream Cakeroll. I've been making it for many years and it always goes over well.

Although it calls for vanilla ice cream, I've made it with peppermint ice cream for Christmas or mint chocolate chip ice cream just because I like it. Really, you can use any kind of ice cream that complements the chocolate cake.

Chocolate Ice Cream Cakeroll

4 separated eggs
1/2 cup flour
1/2 cup sugar
1/4 tsp. salt
1 tbsp. sugar
1/2 tsp. baking soda
1/3 cup water
1 tsp. vanilla extract
1 quart vanilla ice cream
1/3 cup baking cocoa

Preheat oven to 350 degrees Fahrenheit. Line jelly roll pan with foil and grease well. Beat egg yolks 3 minutes, add 1/2 cup sugar and beat 2 more minutes. Mix flour, cocoa, baking soda and salt; mix together with water, vanilla extract and egg yolks. Beat egg whites until foamy, add 1 tablespoon sugar and beat to stiff peaks. Fold into chocolate mixture. Spread batter into pan. Bake 14-16 minutes. Invert onto damp towel. Carefully peel off foil. Roll cake in towel and let stand one minute. Unroll, remove towel and re-roll. Cool on wire rack while rolled up. Unroll and spread with softened ice cream. Roll and fill in the ends with additional ice cream. Wrap in plastic wrap and place in freezer for several hours or overnight. Slice and serve.