3 cups peppermint stick ice cream
1 (14-ounce) can sweetened condensed milk
2 (1-ounce) squares unsweetened chocolate, cut up
3 tablespoons water
1/2 teaspoon peppermint extract
Prepare Cake Roll (see below).
Stir ice cream just until softened; spread over unrolled cake to 1/2 inch from edges. Reroll. Diagonally cut 4-inch piece from an end. Place long roll on serving plate; place cut edge of piece against side to resemble branch. Place in freezer while preparing frosting.
In heavy saucepan, combine Eagle® Brand and chocolate. Cook and stir over medium heat until chocolate melts and mixture thickens, about 6 to 8 minutes. Remove from heat; stir in 3 tablespoons water and peppermint extract. Cook, stirring rapidly, until thickened again, 3 to 4 minutes. Cool 15 minutes or until mixture thickens.
Quickly frost cake; return to freezer for 5 minutes. With fork, score wavy lines in frosting. Freeze at least 2 hours. Remove from freezer 5 minutes before serving.
To Prepare Cake Roll:
Preheat oven to 350º F. Well-grease and lightly flour 15x10-inch jellyroll pan; set aside. With mixer, beat 3 eggs and 1 teaspoon vanilla extract in large bowl 3 to 4 minutes or until fluffy. Gradually beat in 1 cup sugar, about 2 tablespoons at a time. With mixer at low speed, beat in 1/3 cup water. Add 1 cup unsifted flour and 1/2 teaspoon baking powder; beat at low speed just until combined. Spread batter evenly in the prepared pan. Bake 20 minutes or until cake springs back when lightly touched. Immediately loosen edges from the pan; turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake, jelly-roll style, starting from a long side. Cool on wire rack. Unroll cake and remove towel.
Makes 10 servings.
Source: Eagle Brand Kitchens
Date: September 28, 2002