3/4 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
1 quart chocolate mint ice cream -- slightly softened
1 quart vanilla ice cream -- slightly softened
1 1/4 cups French Silk Frosting -- (see recipe)
Heat oven to 375º. Line jelly roll pan, 15 1/2 × 10 1/2 × 1 inch, 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 minutes. 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 until toothpick inserted in center comes out clean, 12 to 15 minutes.
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 (see recipe).