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Add a photoServings: 12
Ingredients
- 1/4 c. Sifted enriched flour
- 3 Tbsp. Cocoa
- 1/4 tsp Salt
- 5 x Large eggs, separated
- 1 tsp Vanilla
- 1/2 tsp Cream of tartar
- 1 c. Sugar Confectioners' sugar
- 1 quart Pink peppermint ice cream
- 1 pkt (6-ounce) semisweet chocolate pcs
- 1 can (6-ounce) evaporated lowfat milk
Directions
- 1. Sift 1/2 c. sugar with flour, cocoa, and salt; fold into yolks until blended; add in vanilla.
- 2. Beat egg whites and cream of tartar until stiff but not dry. Gradually beat in 1/2 c. sugar.
- 3. Carefully fold yolk mix 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 proportionately in pan. Bake in slow oven (325=9A) about 25 min. Cold 5 min; turn onto towel sprinkled with sifted confectioners' sugar. Peel off paper. Cold to lukewarm. Trim side crusts.
- Roll cake with towel. Cold. Unroll; spread with filling or possibly whipped cream.
- Roll again.
- Ice-cream Roll: Mix, bake, and cold Chocolate Roll-up. Stir 1 quart 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 possibly freeze until serving time.
- Yield: 12 servings.
- Chocolate Glaze: In small saucepan combine semisweet chocolate pcs and evaporated lowfat milk. Cook and stir over low heat until blended and mix comes to a boil. Lower heat; cook gently and stir 3 to 5 min until thick. Cold, stirring occasionally.
- /DESSERTS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 110 | |
| Calories from Fat 20 | 18% |
| Total Fat 2.19g | 3% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 77mg | 3% |
| Potassium 52mg | 1% |
| Total Carbs 19.68g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 16.86g | 11% |
| Protein 3.1g | 5% |
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