Chocolate Cherry Lincoln Log

• 3 eggs
• 1 cup sugar
• 1/3 cup water
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Confectioners' sugar
• 1 quart cherry ice cream, softened
• 1 ounce unsweetened chocolate
• 1 tablespoon butter
• 1-1/4 cups confectioners' sugar
• 2 to 3 tablespoons milk

1. Preheat oven to 375u0b0. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat eggs 3 minutes. Gradually add sugar; beat 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin).
2. Spread evenly into prepared pan. Bake 10-13 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
3. For frosting, in microwave-safe bowl, melt chocolate and butter; stir until smooth. Gradually beat in confectioners' sugar and enough milk to achieve desired consistency.
4. Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Spread with frosting. Cover and freeze overnight.

eggs, sugar, water, vanilla, flour, baking cocoa, baking powder, salt, confectioners, cherry ice cream, chocolate, butter, sugar, milk

Taken from www.tasteofhome.com/recipes/chocolate-cherry-lincoln-log/ (may not work)