Ice cream roll (chocolate roll-up)

12 Servings

Ingredients

Quantity Ingredient
¼ cup Sifted enriched flour
3 tablespoons Cocoa
¼ teaspoon Salt
5 Eggs; separated
1 teaspoon Vanilla
½ teaspoon Cream of tartar
1 cup Sugar
Confectioners' sugar
1 quart Pink peppermint ice cream
1 pack (6-oz) semisweet chocolate pieces
1 can (6-oz) evaporated milk

Directions

ICE-CREAM ROLL

CHOCOLATE GLAZE

From: jimh@... (Jim Hitchcock)

Date: Thu, 15 Jun 1995 14:15:45 GMT By BH&G Dessert Cook Book (1960), from Beth Hitchcock 1. Sift ½ cup sugar with flour, cocoa, and salt; fold into yolks till blended; add vanilla.

2. Beat egg whites and cream of tartar till stiff but not dry. Gradually beat in ½ cup sugar.

3. Carefully fold yolk mixture into whites. Line bottom and sides of 151/2 x 101/2 x 1-inch pan with waxed paper; grease paper lightly.

4. Spread batter evenly in pan. Bake in slow oven (325=9A) about 25 minutes. Cool 5 minutes; turn onto towel sprinkled with sifted confectioners' sugar. Peel off paper. Cool to lukewarm. Trim side crusts.

Roll cake with towel. Cool. Unroll; spread with filling or whipped cream.

Roll again.

Ice-cream Roll: Mix, bake, and cool Chocolate Roll-up. Stir 1 qt pink peppermint ice cream just to soften; (I use vanilla ice cream) gently spread on cake. Roll up. Wrap in waxed paper; freeze. Remove waxed paper, spread with Chocolate Glaze; dot with walnuts (optional). Serve at once or freeze till serving time. Yield: 12 servings.

Chocolate Glaze: In small saucepan combine semisweet chocolate pieces and evaporated milk. Cook and stir over low heat till blended and mixture comes to a boil. Lower heat; cook gently and stir 3 to 5 minutes till thick. Cool, stirring occasionally.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

Related recipes