| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 12 | Servings | |
INGREDIENTS
| 1/4 | c | Sifted enriched flour |
| 3 | tb | Cocoa |
| 1/4 | ts | Salt |
| 5 | Eggs; separated | |
| 1 | ts | Vanilla |
| 1/2 | ts | Cream of tartar |
| 1 | c | Sugar |
| Confectioners' sugar | ||
| 1 | qt | Pink peppermint ice cream |
| 1 | pk | (6-oz) semisweet chocolate pieces |
| 1 | cn | (6-oz) evaporated milk |
INSTRUCTIONS
ICE-CREAM ROLL CHOCOLATE GLAZE From: jimh@era.com (Jim Hitchcock) Date: Thu, 15 Jun 1995 14:15:45 GMT By BH&G Dessert Cook Book (1960), from Beth Hitchcock 1. Sift 1/2 cup sugar with flour, cocoa, and salt; fold into yolks till blended; add vanilla. 2. Beat egg whites and cream of tartar till stiff but not dry. Gradually beat in 1/2 cup sugar. 3. 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. 4. 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: 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. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”