Chocolate Roll

• 6 eggs
• 1 c. plus 2 Tbsp. sugar
• 6 Tbsp. cocoa
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• vanilla ice cream

1. Preheat oven to 350u0b0.
2. Grease 15 x 10 x 1-inch jelly roll pan, lined with waxed paper and grease paper.
3. Separate eggs.
4. Beat egg yolks until thick and creamy.
5. Use electric beater since yolks need long hard beating.
6. Add sugar gradually.
7. Stir in cocoa and extracts.
8. Beat egg whites until stiff.
9. Gently fold or mix into batter.
10. Pour into pan and bake 25 minutes or until cake pulls away from side of pan.
11. Place sheet of foil or clean dish towel on cooling rack and sprinkle with confectioners sugar.
12. Invert pan over foil and remove cake.
13. Peel away waxed paper.
14. Roll cake while warm starting with short side.
15. Cover with waxed paper and cool. When cold, unroll and spread filling (ice cream) and reroll.
16. Cover with confectioners sugar or whipped cream.
17. Cut into slices. Serves 8.

eggs, sugar, cocoa, vanilla extract, almond extract, vanilla ice cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=542709 (may not work)