Gingerbread cake(christmas mornig breakfast)

1 1/2 C. flour
3/4 tsp cinnamon
3/4 tsp ginger
1/2 tsp baking powder
1/2 tsp baking soda
1/2 C. shortening
1/4 C. packed brown sugar
1 egg
1/2 C. molasses

Vanilla topping:
1/4 C. butter(no substitute)
2 tbsp flour
3/4 C. sugar
1 C. milk
1 tsp vanilla

Combine all dry ingredients and set aside. Beat shortening for 30 seconds. Add brown sugar and beat until fluffy. Add egg and molasses and beat for one minute. Add dry ingredients with 1/2 C. water, alternating until mixed. Pour in a greased 9 inch cake pan. Bake at 350 for 25-30 minutes. Cool in pan on cooling rack for 30 minutes.

Vanilla topping:
Melt butter over medium heat. Add flour and whisk. Whisk in sugar. Add milk gradually. Add vanilla. Stir constant over medium heat until thickened. Cook one more minute while stirring. Drizzle warm over warm gingerbread cake.

CHOCOLATE ICE CREAM CAKE ROLL

4 eggs
1 tsp vanilla
1/4 C. cocoa
3/4 C. sugar
3/4 C. flour
3/4 tsp baking powder
1 quart mint ice cream(or your favorite flavor)
powdered sugar for sprinkling

Line flat jelly roll pan with greased waxed paper. Combine first 6 ingredients until well mixed. Spread onto waxed paper. Bake 15 minutes at 375. Loosen cake from pan and dump upside down onto dish towel sprinkled with powdered sugar. Sprinkle top of cake with powdered sugar. Roll up cake and towel together while cake is hot. Cool completely. Unroll and spread softened ice cream on top of cake. Reroll cake and wrap with foil. freeze for 12 hours.