Yield
10 servings

How to Make It

Step 1

Grease a 15- x 10- x 1-inch jellyroll pan with vegetable oil, and line bottom with waxed paper. Set aside.

Step 2

Beat eggs in a large bowl until thick and lemon colored; gradually add sugar, beating constantly. Add vanilla; beat well.

Step 3

Sift together flour, cocoa, soda, and salt. Sprinkle flour mixture over egg mixture, 1/4 cup at a time; carefully fold in after each addition.

Step 4

Spread batter evenly in pan. Bake at 400° for 12 minutes or until cake springs back when lightly touched.

Step 5

Sift powdered sugar in a 15- x 1 0 - inch rectangle on a linen towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugar. Peel off waxed paper. Trim 1/2 inch off edges of cake. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down.

Step 6

Unroll cake, and remove towel; spread cake with softened ice cream, and reroll. Place in freezer 3 hours or until firm.

Step 7

Place cake on wire rack; pour Rich Chocolate Sauce over cake. Return to freezer 3 hours or until firm.

Step 8

Place roll on a serving dish. Garnish with white chocolate leaves, if desired. Slice and serve on individual dishes.

Oxmoor House Homestyle Recipes

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