Ice Cream Cake Roll - Grandma Neet

3 eggs 1/2 pkg. Devil’s food cake mix
Powdered sugar 1/3-cup water
1 quart softened peppermint ice cream, or flavor of your choice

Heat oven to 375 degrees, Line 15 ½ X 10 ½ inch pan with waxed paper.
Grease pan first, and then grease paper lightly. Be sure to grease the corners.
In small bowl beat eggs on high speed about 3 minutes, or until thick and lemon-
colored. On low speed gradually add cake mix and water and blend 1 minute. Pour into
pan and spread evenly.

Bake about 11 – 13 minutes at 375 or until toothpick comes out clean. Invert
onto towel sprinkled with powdered sugar.

Carefully remove wax paper and while hot, roll cake with towel from narrow
end. Cool on rack for about 1 ½ hours and then unroll. Carefully unroll, removing
towel. Spread with softened ice cream and roll back up. Wrap in wax paper or foil.
Freeze until ready to serve, several hours. 12 servings.

Remove waxed paper; spread with Chocolate Glaze; Serve at once or freeze till serving
time.

Chocolate Glaze:

In small saucepan combine one 6-ounce package (1 cup)
semi-sweet chocolate pieces and one 6-ounce can (2/3 cup) evaporated milk. Cook and
stir over low heat till blended and mixture comes to a boil. Lower heat; cook gently
and stir 3 – 5 minutes till thick. Cool, stirring occasionally to keep the mixture smooth.