Makeover Old-Fashioned Ice Cream Roll

Directions

• Line a 15x10x1-in. baking pan with waxed paper; coat paper with cooking spray; set aside.
• In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in vanilla.
• Combine dry ingredients; fold into egg mixture. Spread batter into prepared pan.
• Bake at 350° for 12-14 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 the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
• Unroll cake; spread ice cream over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and freeze until firm.
• Meanwhile, for caramel sauce, in a small saucepan, combine brown sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes.
• Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter. Serve with ice cream roll. Sprinkle with pecans if desired.