How to make it

  • Let eggs stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour paper; set aside.
  • In a large mixing bowl, beat egg yolks on high for 3 minutes or until lemon-colored. Gradually add sugar and vanilla, beating until thick and pale yellow. Combine the flour, cocoa and baking powder; gradually add to egg yolk mixture Beat on low until well mixed (mixture will be thick).
  • In another large mixing bowl and with clean beaters, beat egg whites and salt on high speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.
  • Spread batter evenly in prepared pan. Bake at 350 degrees F for 15 minutes or until cake springs back when lightly touched. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • Unroll cake; spread with ice cream to within 1 in. of edges. Roll up again. Cover with plastic wrap and freeze until serving.
  • In a small heavy saucepan, melt chocolate and butter over low heat, stirring until smooth. Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved. Serve with cake.

Reviews & Comments 4

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    " It was excellent "
    annieamie ate it and said...
    Thank you for the fabulous recipe! I love that you can freeze it and then use it later. Its perfect for the holidays!
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    " It was excellent "
    greentreefrogs ate it and said...
    Gosh this is so NICE I love it. Aways wanted to try this. "FIVE FORKS"
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    " It was excellent "
    taylorsue82 ate it and said...
    Boy this sounds so good.
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    " It was excellent "
    momo_55grandma ate it and said...
    great tasty recipe thank
    Was this review helpful? Yes Flag

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