Butter-Pecan Ice-Cream Jelly-Roll Cake

Subject: Butter-Pecan Ice-Cream Jelly-Roll Cake Sun Nov 09, 2008 10:45 pm

4 eggs

1/2 cup sifted all purpose flour

1 tsp baking powder

1/4 tsp salt

3/4 cup granulated sugar

1 tsp vanilla extract

1 square unsweetened chocolate, grated

Confectioner’s sugar

1-1/2 pints soft butter pecan ice cream

1-1/2 cups prepared chocolate sauce

In large bowl of electric mixer, let eggs warm to room temperature about 1 hour

Preheat oven to 400F

Lightly grease bottom of a 15 by 10 by 1 inch jelly roll pan

Line with lightly greased waxed paper

Sift flour with baking powder and salt set aside

At high speed, beat eggs until thick and lemon colored about 3 minutes

Gradually beat in granulated sugar, 2 tbsp at a time

Combine beating until very think and light about 5 minutes

At low speed, blend in dry ingredients and vanilla until combined

Swirl in chocolate until blended

Turn into prepared pan, spreading evenly

Bake 10 to 13 minutes, or until surface springs back when gently pressed with fingertip

Meanwhile, sift confectioner’s sugar, onto clean towel, in a 15 to 10 inch rectangle

With sharp knife, loosen side of cake from pan, turn out onto towel, and gently peel off waxed paper

Trim off edge of cake

Starting from long side, roll up, jelly roll fashion (towel and all)

Let cool, seam down, on wire rack

Then unroll cake, removing towel

Spread cake with ice cream

Reroll

Wrap in foil freeze 3 hours, or until firm

To serve, cut into 10 diagonal crosswise slices

Serve with chocolate sauce

Makes 10 servings