Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/4 c Sifted enriched flour
ICECREAM ROLL
- 1 qt Pink peppermint ice cream
CHOCOLATE GLAZE
Preparation
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 G Internet, G Internet.
