Hocus-Pocus Cake

Mix cookie crumbs, sugar, flour, baking powder and salt in a small bowl. Set aside.

Beat egg yolks in a large bowl with an electric mixer on high speed until thick, about 5 minutes. Gradually blend in flour mixture alternately with water, melted chocolate and vanilla with mixer on medium speed.

Beat egg whites in a medium bowl with electric mixer on high speed until stiff, then fold into batter.

Spread batter into a foil-lined and greased 15- x 10- x 1-inch baking pan. Bake at 375 degrees F for 10 to 12 minutes or until toothpick inserted in center comes out clean.

Invert cake onto a cloth towel sprinkled with cocoa and remove foil. Cut cake crosswise into thirds. Remove 2 pieces to wire rack to cool. Roll up cake and towel from short edge and cool. Unroll cake and remove towel.

Spread with 1 cup ice cream. Re-roll cake encasing the ice cream; stand roll on edge on center of serving dish. Spread 1 cup ice cream on each remaining cake piece.

Wrap 1 piece around center roll on dish with ice cream toward center of roll, then repeat with remaining cake roll. Frost side of cake with whipped topping.

Freeze until firm, about 4 hours. Let soften at room temperature for 5 minutes before serving. Garnish as desired.