Chocolate Ice Cream Roll
3 eggs
1 cup sugar
3/4 cup cake flour
1/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
Confectioners' sugar
1 quart coffee or vanilla ice cream
Beat eggs very lightly and add the sugar gradually, beating after each addition.
Add 1/4 cup cold water. Sift flour, cocoa, baking powder, and salt together.
Add egg mixture, beating slowly. Flavor with vanilla.
Line a greased 15 1/2 x 10 1/2 1 inch jelly-roll pan with wax paper and grease again. Pour in the batter, spread smooth, and bake in a 425 degree oven for 12-15 minutes.
Turn out on a towel sprinkle with confectioners' sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Cool.
Unroll and spread with coffee or vanilla ice-cream softened enough to spread.
Roll up quickly, wrap in foil, and keep in freezer until ready to serve.
Slice and serve.