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Ice Cream Cake Roll

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cup flour
cup cocoa
1 teaspoon baking powder
teaspoon salt
3 eggs
1 cup sugar
1 teaspoon vanilla
powdered sugar
1 pint peppermint ice cream


Combine first 4 ingredients; set aside.

Beat eggs in bowl until very thick and lemon colored. Add sugar gradually, beating constantly. Beat in 1/3 cup water and vanilla. Add flour mixture gradually, beating until smooth. Pour into jelly roll pan lined with waxed paper, spreading batter into corners. Bake at 375 degrees for 12 to 15 minutes. Invert onto towel sprinkled with powdered sugar. Roll hot cake and towel from narrow end. Cool on wire rack. Unroll cake, removing towel. Spread with ice cream and reroll. Wrap in plastic wrap. Freeze for 6 hours or until firm.

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