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1/3 cup flour-all purpose
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
4 egg yolks
1/2 tsp vanilla
1/3 cup granulated sugar
powdered sugar-sifted
1 qt vanilla ice cream-fatfree,
1/4 cup pecans-broken
raspberry sauce (optional)
fresh raspberries(optional)
fresh mint sprigs (optional)
1 tbsp lemon juice

Cooking Instructions:
Grease and flour a 15x10x1-inch baking pan. Stir together flour, cocoa powder, baking powder, and salt in a large bowl. Set aside.

Beat egg yolks and vanilla in a small mixing bowl with an electric mixer on high speed about 5 minutes or until thick and lemon-color.

Gradually add the 1/3 cup sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved. Wash and dry beaters.

Beat egg whites in a large mixing bowl on high speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, beating until stiff peaks form (tips stand straight). Fold yolk mixture into the egg white mixture. Sprinkle flour mixture over egg mixture, fold in gently. Spread evenly into prepared pan.

Bake in a 375 degree oven for 12 to 15 minutes or until the top springs back when lightly touched. Immediately loosen edges of cake from pan, turn out onto a clean dish towel sprinkled with sifted powdered sugar. Starting with narrow end, roll up cake and towel together. Cool on a wire rack.
Unroll cake. Spread softened ice cream onto cake to within 1-inch of edges. Sprinkle with pecans.

Reroll cake without towel, Wrap and freeze at least 4 hours or up to 2 weeks.

To serve, if desired, drizzle Raspberry Sauce over the serving plates. Slice cake, place slices on plates. Garnish with fresh raspberries and mint sprigs, if desired. RASPBERRY SAUCE: Combine 2/3 cup seedless raspberry spreadable fruit, 1 tablespoon lemon juice, and 1/4 teaspoon almond extract in a small saucepan. Cook and stir just until melted.