Supplies:

• jelly roll pan 15.5×10.5×1 inch or something similar in size (I used 17×11 cookie sheet)
• wax paper or aluminum foil
• Baker’s joy cooking spray or shortening
• hand towel
• 4 eggs
• 1 cup sugar
• 1/3 cup water
• 1 teaspoon vanilla
• ¾ cup flour (do not use self-rising flour)
• ¼ cup cocoa
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 to 1.5 pints chocolate fudge brownie ice cream
• powdered sugar
• Hershey’s chocolate syrup

1.       Heat oven to 365 degrees. Line pan with wax paper or foil, making sure to go up sides of pan. Generously grease or coat with non-stick spray.

2.       Using electric mixer, beat eggs on high speed at least 5 minutes. They should be thick and lemon- colored. Gradually add sugar.

3.       Turn mixer down to low speed and add in water and vanilla. Mix well.

4.       Gradually add flour, cocoa, baking powder and salt. Mix just until batter is smooth.

5.       Pour batter into prepared pan. Use a rubber spatula to spread into corners.

6.       Bake 12 to 15 minutes. Check doneness with toothpick in center.

7.       While baking, lay hand towel on counter and generously sprinkle with powdered sugar. When cake is done, immediately loosen cake from edges of pan and turn upside down onto a towel. Carefully remove paper or foil from bottom.

8.       While cake is hot, carefully roll both the cake and towel. Begin by folding towel over narrowest end and roll to other end. Towel will allow cake to cool in form without sticking. Cool on wire rack for 30 minutes to 1 hour.

9.       While cake is cooling, set out ice cream to soften.

10.    Unroll cake and spread softened ice cream over surface. Try to make layer as smooth as possible without tearing up cake.

11.    Carefully roll cake back up. Pick up off towel and wrap tightly with plastic wrap.

12.    Freeze at least 4 hours.

13.    When firm, place on serving plate, sprinkle with powdered sugar, and drizzle with chocolate syrup (warmed or cool).

Tips:

• Change up recipe by omitting cocoa from cake mix, filling with strawberry ice cream, and topping with strawberry glaze.
•  For more traditional jelly roll, reduce eggs to 3 and fill with 1 cup jelly or jam.
• If you want to make cake a day or two ahead, remove plastic wrap and let set out at room temperature for 20 or 30 minutes. Then garnish and serve.