Chocolate Ice Cream Roll 3 Recipe

Beat egg whites and cream of tartar until stiff. Gradually add 1/2 c. sugar; set aside. Beat egg yolks until thick and lemon colored. Beat in 1/2 c. sugar and add remaining ingredients. Carefully fold into the egg whites. Put into a 10" x 15" jelly roll pan lined with wax paper. Bake just until surface springs back when touched with finger. Immediately turn upside-down on towel dusted with powdered sugar. Remove paper and roll up. Cool. When cool, unroll and spread with ice cream; reroll. Frost. Freeze until ready to serve.

FROSTING:

Beat together until fluffy. Put on roll before serving. Chill.