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.