Applesauce Ice Cream Cake Roll

Ingredients


3 eggs

3/4 cup sugar

1/2 cup unsweetened applesauce

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground cloves

1 tablespoon confectioners' sugar

2-1/2 cups vanilla ice cream, softened

1 carton (8 ounces) frozen whipped topping, thawed

Caramel ice cream topping, optional

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in applesauce. Combine the flour, baking powder, baking soda, cinnamon, salt and cloves; fold into applesauce mixture. Spread batter evenly into prepared pan.

Bake at 350° 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with whipped topping. Cover and freeze for at least 1 hour. Remove from the freezer 10 minutes before cutting. Drizzle with caramel topping if desired. Yield: 10 servings.