Chocolate Ice Cream Roll (Melodie)

4 egg yolks     

1/2 tsp. vanilla    

1/3 cup granulated sugar   

4 egg whites     

1/2 cup granulated sugar

1/2 cup flour

1/4 cup unsweetened cocoa powder

1/4 tsp. baking soda

Sifted powdered sugar

Beat egg yolks and vanilla for 5 minutes until thick and lemon colored.  Gradually add 1/3 cup granulated sugar beating until almost dissolved.  Thoroughly wash the beaters.  In another bowl beat egg whites on medium speed until soft peaks form.  Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight).  Fold egg yolk mixture into beaten egg whites.  Sprinkle dry mixture of flour, cocoa, and baking soda over egg mixture; fold in gently just until combined.  Spread batter in cookie sheet that has been floured, greased, and wax paper greased.  Bake at 375° for 12 - 15 minutes or until cake springs back when lightly touched.  Immediately loosen edges of cake from pan and turn cake out into a towel sprinkled with powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the cake short side.  Cool.  Unroll and fill with favorite ice cream.  Roll up and top with fudge sauce.

Fudge Sauce:

1/2 cup sugar    

1 1/2 TBS. cornstarch   

1- 1oz. square unsweetened chocolate  

(can substitute 3 TBS. baking chocolate 

and 1 TBS. vegetable oil for choc. square)

Dash salt

1/2 cup water

1 1/2 TBS. butter or margarine

1/2 tsp. vanilla

Combine sugar and cornstarch.  Add chocolate, salt and water.  Cook and stir until thickened and bubbly and chocolate melts.  Remove from heat.  Add butter and vanilla.  While hot, frost rolled cake.  Stick immediately into freezer.