Chocolate Cake Roll for Ice Cream Cake

3 eggs
1 cup sugar

1 tsp. vanilla

1/3 cup sour cream
1/4 cup cocoa
1 tsp. baking powder
1/4 tsp. salt
3/4 cup flour
Powdered sugar for sprinkling

In a Bosch mixer, beat 3 eggs on high, (speed 3) for 5 minutes.
They will look very thick and lemon colored.
With mixer on, beat in granulated sugar. Beat in sour cream and vanilla on low speed.
Mix in dry ingredients, beating until batter is smooth. (This does not take long.)
Pour into greased and floured jelly roll pan 10"x15", and tip to spread mixture around. It's okay if it doesn't fill in every corner exactly, but cover most of the pan.

Bake at 375 degrees, until toothpick comes out clean, about 12 minutes.

While hot, loosen cake from pan and plop onto a terry towel that has been sprinkled with powdered sugar. Roll cake from narrow end. Cool on a wire rack.

Unroll cake; remove towel. Spread with softened (but not melted) ice cream. Roll up; wrap in plastic wrap. Freeze until firm.

Drizzle with hot fudge topping for a dramatic dessert.

Our favorite is mint ice cream inside the chocolate cake.

Any ice cream will work: cookies and cream, fudge revel, or vanilla.  I did try chocolate ice cream and thought it was a bit too much.

Pumpkin Ice Cream Roll

3 eggs
1 cup sugar
3/4 cup pumpkin
1 tsp. lemon juice
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. nutmeg
3/4 cup flour

Beat eggs in a Bosch mixer for 5 minutes on high. (Speed 3)
Gradually add sugar, pumpkin, and lemon juice.
Add spices and baking powder.
Add flour last, mixing as little as possible.
Pour into well greased and floured jelly pan, 15" by 10".
Bake at 375 degrees for 15 minutes.

Sprinkle granulated sugar on a terry cloth dish towel. Plop hot cake onto towel, roll and let cool inside towel.

Unroll Pumpkin Roll carefully and spread on Ice cream.
Reroll, wrap and freeze.

Filling:
Softened (not melted) pumpkin pie ice cream.,

Just before serving, drizzle with Mrs. Richardson's butterscotch caramel.

This can be wrapped in saran wrap, then foil. 
Freeze for at least 3 to 4  hours so you can cut this easily. Makes a festive fall dessert. This may be made a day in advance.