Chocolate Cherry Lincoln Log
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 quart cherry ice cream, softened
1 ounce unsweetened chocolate
1 tablespoon butter
1-1/4 cups confectioners’ sugar
2 to 3 tablespoons milk
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin).
Spread evenly into prepared pan. Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For frosting, in microwave-safe bowl, melt chocolate and butter; stir until smooth. Gradually beat in confectioners’ sugar and enough milk to achieve desired consistency.
Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Spread with frosting. Cover and freeze overnight. Yield: 14 servings.
Recipe found here: Chocolate Cherry Lincoln Log