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Ice Cream Roll (Chocolate Roll-up)

1/4 cup sifted enriched flour
3 Tbsp cocoa
1/4 tsp salt
5 eggs, separated
1 tsp vanilla
1/2 tsp cream of tartar
1 cup sugar
Confectioners' sugar

Sift 1/2 cup sugar with flour, cocoa, and salt; fold into yolks
till blended; add vanilla. Beat egg whites and cream of tartar
till stiff but not dry. Gradually beat in 1/2 cup sugar. Carefully
fold yolk mixture into whites. Line bottom and sides of 151/2 x
101/2 x 1-inch pan with waxed paper; grease paper lightly. Spread
batter evenly in pan. Bake in slow oven (325=9A) about 25 minutes.
Cool 5 minutes; turn onto towel sprinkled with sifted confectioners'
sugar. Peel off paper. Cool to lukewarm. Trim side crusts. Roll
cake with towel. Cool. Unroll; spread with filling or whipped
cream. Roll again.

Ice-cream Roll: Mix, bake, and cool Chocolate Roll-up. Stir 1 qt
pink peppermint ice cream just to soften; (I use vanilla ice cream)
gently spread on cake. Roll up. Wrap in waxed paper; freeze.

Remove waxed paper, spread with Chocolate Glaze; dot with walnuts
(optional). Serve at once or freeze till serving time.

Yield: 12 servings.

Chocolate Glaze

6-oz pkg (1 cup) semisweet chocolate pieces
6-oz can (2/3 cup) evaporated milk

In small saucepan combine semisweet chocolate pieces and evaporated
milk. Cook and stir over low heat till blended and mixture comes
to a boil. Lower heat; cook gently and stir 3 to 5 minutes till
thick. Cool, stirring occasionally.


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