Chocolate Cherry Lincoln Log 3 eggs 1 cup sugar 1/3 cup water 1 teaspoon vanilla extract 1 cup all-purpose flour 1/3 cup baking cocoa 1 teaspoon baking powder 1/4 teaspoon salt Confectioners' sugar 1 quart cherry ice cream, softened FROSTING: 1 square (1 ounce) unsweetened chocolate 1 tablespoon butter Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chocolate Cherry Lincoln Log cont. 1-1/4 cups confectioners' sugar 2 to 3 tablespoons milk Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large mixing bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin). Spread evenly into prepared pan. Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

Chocolate Cherry Lincoln Log the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. For frosting, in a microwave-safe bowl, melt chocolate and butter. Add confectioners' sugar and milk; beat until smooth. Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Spread with frosting. Cover and freeze overnight. Yield: 14 servings. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008