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Mocha Ice Cream Roll

Yield 10 servings


  • 4 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons sifted powdered sugar
  • 1/2 gallon coffee ice cream, softened
  • Rich Chocolate Sauce
  • White chocolate leaves (optional)

How to Make It

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

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

  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.

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

  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.

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

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

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

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