|Gold medal all purpose flour||3⁄4 Cup (12 tbs)|
|Butter||1 Teaspoon (for greasing)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Chocolate mint ice cream/Vanilla ice cream||1 Quart, slightly softened|
|French silk frosting||1⁄2 Cup (8 tbs)|
Heat oven to 375°.
Line jelly roll pan, 15 1/2 x 10 1/2 x 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 wooden pick 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.