Mocha Ice Cream Cake Roll

Name: Mocha Ice Cream Cake Roll
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10 servings.
Ingredients: 3 large Nellie’s Free Range Eggs; 1 cup sugar; 1/3 cup water; 1 teaspoon vanilla extract; 1 cup cake flour; 1/4 cup baking cocoa; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 teaspoons confectioners' sugar, divided; 3 cups coffee ice cream, softened; White and semisweet chocolate curls, optional

Homemade chocolate cake rolled together with coffee ice cream makes a dessert everyone will enjoy. This is a real treasure to keep frozen for unexpected company. —Agnes Ward, Stratford, ON

Ingredients

3 large Nellie’s Free Range Eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract
1 cup cake flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
4 teaspoons confectioners' sugar, divided
3 cups coffee ice cream, softened
White and semisweet chocolate curls, optional

Directions

Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat 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 cake onto a kitchen towel dusted with 2 teaspoons 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 evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Freeze until firm. Just before serving, dust with remaining confectioners' sugar. Garnish with chocolate curls if desired.