NEIMAN-MARCUS MUD PIE

A brownie-like cake-roll dessert.

12 eggs, separated
2 1/4 cups sugar
6 oz melted unsweetened chocolate
1 tbsp vanilla
1 cup cake flour
1 1/2 tsp baking powder
1/2 tsp salt
2 quarts chocolate burnt almond (or chocolate almond) ice cream
thick chocolate fudge sauce (to serve)

Preheat oven to 325 degrees f. line 2 (20x12-inch) jelly-roll type pans with wax paper.

Beat egg yolks until thick and lemon colored. add sugar gradually. add melted chocolate and vanilla.

Sift together flour, baking powder and salt. add to egg mixture. beat egg whites until they hold stiff peaks. fold into flour mixture. spread in prepared pans.

Bake 20 minutes at 325 degrees f.

Turn cakes out onto towels and peel wax paper from bottom. cool.

Spread each layer with 1 quart chocolate burnt almond ice cream. roll up like a jelly roll.
wrap in heavy foil and freeze.

TO SERVE:
slice roll and top each slice with thick chocolate fudge sauce.

Makes 2
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