Ingredients

4 eggs , 1 cup confectioner's sugar , 2 tablespoons milk , 4 tablespoons butter , 1 teaspoon vanilla extract , 1/2 cup flour , 1 teaspoon baking powder , 1/2 teaspoon salt , confectioner's sugar -- for dusting , 3 tablespoons rum , 1/4 cup unsweetened cocoa , 1 pint coffee ice cream -- softened , Chocolate Fudge Sauce (see recipe) -- for accompaniment

Method

1. Preheat oven to 350 degrees F. Line an 11- by 17- by 1-inch baking pan with parchment paper (or butter and flour pan). In a small saucepan over medium-low heat, place milk and butter and heat until butter is melted. Remove from heat and cool until tepid. , 2. In a large bowl, beat eggs and confectioners' sugar together with a wire whisk until mixture is pale yellow and thickened to consistency of mayonnaise. , 3. Sift together flour, baking powder, and salt. Using a rubber spatula, gently fold flour mixture into eggs. , 4. Scoop 1 cup batter into a small mixing bowl and whisk together with milk-butter mixture. Fold mixture into batter. This will enable the heavy milk-butter mixture to be easily and completely folded into the light, airy batter without deflating it. Pour batter into prepared pan and bake until cake is pale golden brown and dry on top, and springs back when gently pressed with finger (20 to 22 minutes). , 5. Cool 2 to 3 minutes in pan. Loosen edges of cake from pan with a small knife. Dust