Ice Cream Log Cake

We make this for everyone’s birthday day.
***MAKE SURE YOU START EARLY IN THE DAY. IT NEEDS A LONG TIME TO FREEZE. WE LIKE MINT CHOCOLATE CHIP ice cream. SERVES ABOUT 10 PEOPLE.

1 CUP FLOUR
1/3 CUP COCOA POWDER
1 1/3 TSP. BAKING POWDER
¼ TSP. SALT
4 EGGS
1 1/3 CUP SUGAR
1/3 CUP WATER (I ADD A LITTLE MORE FOR ADDED MOISTURE)
1 1/3 TSP VANILLA


FRENCH SILK FROSTING:

1/3 CUP MARGARINE, SOFTENED
1 1/3 CUP POWDERED SUGAR
1 OZ MELTED UNSWEETENED CHOCOLATE, COOLED
½ TSP VANILLA
1 TBSP. MILK


1. PREHEAT OVEN TO 375°

2. LINE A LARGE COOKIE SHEET WITH WAX PAPER.
GREASE BOTTOM OF PAN, THEN PUT PAPER ON, THEN GREASE THE WAX PAPER.

3. MIX DRY INGREDIENTS. BEAT EGGS IN SMALL BOWL UNTIL THICK AND LEMON COLORED. PUT EGGS INTO LARGE MIXER BOWL. BEAT IN SUGAR GRADUALLY. BEAT IN WATER AND VANILLA ON LOW SPEED. MIX IN DRY INGREDIENTS GRADUALLY. BEAT JUST UNTIL SMOOTH. POUR ONTO WAX PAPER.

4. BAKE 12-15 MINUTES UNTIL TOOTHPICK COMES OUT CLEAN.

5.LOOSEN EDGES WITH KNIFE. INVERT ONTO A DISHTOWEL SPRINKLED WITH A LOT of POWDER SUGAR. (I LIKE TO USE A LOT OF POWDER SUGAR SO IT WILL REMAIN LOOSE ON THE TOWEL.)

6.WHILE STILL HOT, ROLL INTO THE TOWEL. IT WILL SEEM WEIRD BUT JUST ROLL IT UP TIGHT. SET ON COOLING RACK OR COUNTER FOR AT LEAST 2 HOURS.

7. UNROLL AND REMOVE TOWEL. SPREAD SOFTENED ICE CREAM ON CAKE. (MAKE SURE THE ICE CREAM IS NOT TOO SOFT AND LIQUIDY. Barley SOFTEN THE ICE CREAM.) You can put the ice cream in a kitchen aid or mixer for a little to soften it up. ROLL BACK UP. WRAP TIGHT IN PLASTIC WRAP. FREEZE. FROST WITH FRENCH SILK FROSTING (above) AND FREEZE AGAIN.