Chocolate Cake Roll

¾ cup flour
¼ cup cocoa
1 tsp. baking powder
¼ tsp. salt
3 eggs
1 cup sugar
1/3 cup water
1 tsp. vanilla
Powdered sugar
1 qt. chocolate mint or vanilla ice cream
slightly softened

Heat oven to 375°. Line jellyroll pan with aluminum foil or waxed paper; grease. Mix flour, cocoa, baking powder and salt. Beat eggs in small mixer bowl until very thick and lemon colored, about 5 min. Pour eggs into large mixer bowl. Beat in granulated sugar gradually. Beat in water and vanilla on low speed. Mix in dry ingredients gradually, beating just until batter is smooth. Pour into pan, spreading batter to corners.

Bake 12- 15 min. Loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. Carefully remove foil; trim off stiff edges if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack. Unroll cake; remove towel. Spread with ice cream. Roll up; wrap in plastic wrap. Freeze until firm, about 6 hours. Frost with French silk frosting.

French Silk Frosting
1/3 cup butter, softened
1 1/3 cups powdered sugar
½ tsp. vanilla
1 oz. melted, unsweetened Chocolate (cool)
1 Tbs. Milk

Beat butter, powdered sugar, chocolate and vanilla on low speed until blended. Gradually beat in milk until fluffy.