Ice-Cream Roll

¾ cup all purpose flour
¼ cup cocoa
1 teaspoon baking powder
¼ teaspoon salt

3 eggs
1 cup granulated sugar
1/3 cup water
1 overflowing teaspoon vanilla
Powdered sugar
1 pint of your favorite ice cream (slightly softened)

Heat oven to 375 degrees.

Line a jelly roll pan with aluminum foil and then grease it. (15 ½ x 10 ½ x1 inch)

Mix flour, cocoa, baking powder and salt in a separate bowl, set aside.

Beat eggs in mixer bowl on high speed until very thick and lemon colored about 3 to 5 minutes. Gradually beat in granulated sugar. Beat in water and vanilla on low speed.

Gradually add flour mixture, beating just until the batter is smooth. Then pour into pan, spreading the batter into the corners. Bake 12 to 15 minutes or until wooden toothpick inserted in the center comes out clean.

Loosen cake from edges of pan, invert on towel that’s generously sprinkled with powdered sugar. (Invert the cake quickly, no hesitation). Carefully remove the foil, trim stiff edges from cake if necessary. While hot, roll cake and towel from narrow end. Cool.

Unroll cake and remove towel. Quickly spread ice cream over cake. Roll up and place seam side down on piece of aluminum foil. Wrap and freeze at least 4 hours—preferably overnight. About 15 minutes before serving remove from freezer, unwrap and sprinkle with powdered sugar. Garnish with fresh strawberries. Share with your friends and be sure to tell them about the book club. (Thanks!)