Recipe - Ice Cream Roll And Caramel Sauce

One half ga Vanilla ice cream; softened

CAKE ROLL
4 Eggs; separated
Three fourths cup Sugar
1 teaspoon Vanilla
Three fourths cup Sifted flour
Three fourths teaspoon Baking powder

CARAMEL SAUCE
2/3 cup Brown sugar
2/3 cup Sugar
2/3 cup White Karo syrup
4 tablespoon Butter
1 cup Whipping cream

Whip egg whites until stiff. Set aside. Beat egg yolks until light. Add
sugar gradually. Beat until creamy. Add vanilla. Resift flour with baking
powder. Add flour gradually to the egg mixture. Beat until smooth. Fold egg
whites lightly into the batter. Pour onto a greased 10One half x 15One half cookie
sheet. Bake at 375 degrees for 12 minutes. To roll, loosen the edges as
soon as the cake comes from the oven. Reverse the pan onto a clean towel
that has been dusted with powdered sugar. Roll cake with towel while hot,
then let cool. Carefully unroll and fill center with generous portion of
softened ice cream. Reroll & place in freezer. To serve, slice and pour
warm caramel sauce over each slice. For caramel sauce, boil sugars, syrup
and butter until syrup makes threads when dropped in cold water. Add cream.
Boil 3 minutes or until thick. Yield: 10 to 12 servings.

LUCY JACKSON (MRS. DORSEY)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.