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Ice Cream Roll Recipe

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This recipe for Ice Cream Roll, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, November 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. cake or reg flour
1 t. baking powder
1/4 t. salt
1/4 c. cocoa
3 lg (2/3 c) eggs
1 c. sugar
1/3 c. water
1 t. vanilla

Thin Chocolate Icing:
1 sq. unsweetened chocolate (1oz)
1 t. butter or margarine
1 c. sifted powdered sugar
2 Tbsp. boiling water

Directions:
Directions:
Grease a jelly roll pan, 151/2x101/2x1", and line bottom with greased brown paper or with aluminum foil. Blend flour, baking powder, salt, and cocoa together; set aside. Beat eggs in small mixer bowl until very thick and lemon-colored. Pour beaten eggs into large bowl. Gradually beat in sugar. Blend in water and vanilla, on low speed. Slowly mix in dry ingredients (low speed) just until batter is smooth. Pour into pan. Bake in 375 oven for 12-15 min. Loosen edges and immediately turn upside down on a towel sprinkled with powdered sugar. Remove paper. Trim off stiff edges. While hot, roll cake and towel from narrow end. Cool on wire rack.; Unroll cake, remove towel. Spread with softened (not syrupy) ice cream or whipped topping. Roll up carefully. Frost with Thin Chocolate Icing. Chill thoroughly. To serve, cut in 1" slices.
Thin Chocolate Icing:
Melt chocolate and butter together. Remove from heat. Blend in sugar and water. Beat only until smooth but not stiff.

Personal Notes:
Personal Notes:
If you want to make a jelly roll, omit the cocoa and mix as directed. Use desired filling or jelly. Sprinkle with powdered sugar instead of icing.

 

 

 

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