4 eggs

1/2 c. water

1 18.25 oz yellow cake mix

1 1/2 quarts vanilla ice cream or frozen yogurt, softened

3 c. berries

powdered sugar

Preheat oven to 350*. Grease 2 15x10 jelly roll pans. Line bottom of pans with waxed paper; grease and flour. Beat egg until thick and lemon coloured. Mix in water. Mix in cake mix at low speed. Pour batter into pans, spreading evenly with a spatula. Bake 15- 18 minutes or until edges beegin to pull away from pan. Immediately invert onto towels that have been dusted with powdered sugar. Peel off wax paper and discard. Roll cakes up in towels, starting at short ends. Cool on wire racks, 8-10 minutes. Do not cool longer or cakes will be too difficult to unroll and fill. Spread cakes with ice cream; sprinkle with berries, lightly pressing berries into cream. Reroll cakes and freeze until cream is firm, six hours - overnight.Cut rolls into half and store in freezer bags. To serve, cut in slices and garnish with fruit and mint sprigs.