1 pkg. Duncan hines Brownie mix, regular size
3 eggs
2-3 tbsp. confectioners sugar
1 pint ice cream
1 peppermint ice cream
1/2 tsp. baking powder
1/4 cup granulated sugar
2 Cups milk

Preheat oven to 375. With wax paper, line the bottom of a 13 X 9 baking pan. Beat the eggs in a large bowl at high speed for 2 minutes. Reserve 1 Cup dry brownie mix an the chocolate flavor packet for the chocolate sauce. Combine the remaining mix and baking powder; add to the beaten eggs. Blend at lowest speed just until mixed, batter will be thin. Pour in to the wax lined pan.

Bake at 375 for 12-15 minutes. test with toothpick for doneness. Immediately after baking cut around the sides and turn out on a cloth covered with confectioners sugar. Remove the wax paper and roll cake and cloth together, start with the long side. Cool completely.

When cake is cool, stir ice cream just to a spreading consistency, takes about 5 minutes at room temperature. Do not let ice cream get too soft. Unroll cake with care and cover with ice cream. Reroll, wrap in foil and freeze. To serve, let set 3-5 minutes at room temperature, slice and top with chocolate sauce.

Chocolate Sauce: In a medium saucepan combine the reserved 1 Cup dry brownie mix, chocolate flavor pack and granulated sugar; gradually add 2 Cups milk (mixture will appear lumpy). Constantly stir over medium heat until mixture boils. It will be thick and smooth. Remove from heat: pour into a sauce dish or serving pitcher. Place wax paper directly on the surface and cool. It may be reheated and thinned with milk if desired.

If there is any remaining sauce, store in refrigerator; serve over ice cream.