Chocolate Roll-Up

Desserts

1/4 cup Sifted enriched flour
3 tablespoons Cocoa
1/4 teaspoon Salt
5 Eggs; separated
1 teaspoon Vanilla
1/2 teaspoon Cream of tartar
1 cup Sugar
Confectioners' sugar
***ICE-CREAM ROLL***
1 quart Pink peppermint ice cream
***CHOCOLATE GLAZE***
1 package semisweet chocolate pieces; (6-oz)
1 can evaporated milk; (6-oz)

Sift 1/2 cup sugar with flour, cocoa, and salt; fold into yolks till blended; add vanilla. Beat egg whites and cream of tartar till stiff but not dry. Gradually beat in 1/2 cup sugar. Carefully fold yolk mixture into whites. Line bottom and sides of 151/2 x 101/2 x 1-inch pan with waxed paper; grease paper lightly. Spread batter evenly in pan. Bake in slow oven (325=9A) about 25 minutes. Cool 5 minutes; turn onto towel sprinkled with sifted confectioners' sugar. Peel off paper. Cool to lukewarm. Trim side crusts. Roll cake with towel. Cool. Unroll; spread with filling or whipped cream. Roll again. Ice-cream Roll: Mix, bake, and cool Chocolate Roll-up. Stir 1 qt 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 freeze till serving time. Chocolate Glaze: In small saucepan combine semisweet chocolate pieces and evaporated milk. Cook and stir over low heat till blended and mixture comes to a boil. Lower heat; cook gently and stir 3 to 5 minutes till thick. Cool, stirring occasionally.