TOTAL TIME: Prep: 35 min. Bake: 15 min. + freezing
MAKES: 10 servings
Line a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
In a large
bowl, beat eggs for 3 minutes. Gradually add sugar, beating for 2
minutes or until mixture becomes thick and lemon-colored. Stir in water
and vanilla. Combine the flour, baking powder and salt; add to egg
mixture and beat until smooth.
evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake
springs back when lightly touched. Cool for 5 minutes.
onto a kitchen towel dusted with confectioners' sugar. Gently peel off
parchment paper. Roll up cake in the towel jelly-roll style, starting
with a short side. Cool completely on a wire rack.
spread ice cream evenly over cake to within 1/2 in. of edges. Roll up
again. Place seam side down on a serving platter. Cover and freeze for
at least 1 hour.
In a microwave,
melt four ounces of chocolate; stir until smooth. Spread over a
parchment paper-lined baking sheet. Refrigerate for 30 minutes.
chocolate into 3-in. x 1-in. pieces. Melt remaining chocolate; spread
over top, sides and ends of cake. Working quickly, place chocolate
pieces on cake to resemble bark. Freeze until serving. Remove from the
freezer 10 minutes before cutting.Yield: 10 servings.