Mocha Ice Cream Roll

• 4 eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup cocoa
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 to 4 tablespoons sifted powdered sugar
• 1/2 gallon coffee ice cream, softened
• White chocolate leaves (optional)

1. Grease a 15- x 10- x 1-inch jellyroll pan with vegetable oil, and line bottom with waxed paper. Set aside.
2. Beat eggs in a large bowl until thick and lemon colored; gradually add sugar, beating constantly. Add vanilla; beat well.
3. Sift together flour, cocoa, soda, and salt. Sprinkle flour mixture over egg mixture, 1/4 cup at a time; carefully fold in after each addition.
4. Spread batter evenly in pan. Bake at 400u0b0 for 12 minutes or until cake springs back when lightly touched.
5. Sift powdered sugar in a 15- x 1 0 - inch rectangle on a linen towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugar. Peel off waxed paper. Trim 1/2 inch off edges of cake. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down.
6. Unroll cake, and remove towel; spread cake with softened ice cream, and reroll. Place in freezer 3 hours or until firm.
7. Place cake on wire rack; pour Rich Chocolate Sauce over cake. Return to freezer 3 hours or until firm.
8. Place roll on a serving dish. Garnish with white chocolate leaves, if desired. Slice and serve on individual dishes.

eggs, sugar, vanilla, allpurpose, cocoa, baking soda, salt, powdered sugar, coffee ice cream, white chocolate

Taken from www.myrecipes.com/recipe/mocha-ice-cream-roll (may not work)