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    You are in: Home / Recipes / Chocolate Pumpkin Roll Cake Recipe
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    Chocolate Pumpkin Roll Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    GwenG's Note:

    I couldn't find this variation of pumpkin roll cake on here. I make and sell the regular pumpkin roll cake and had a request for this recently.

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    Ingredients:

    Serves: 8

    Yield:

    cake

    Units: US | Metric

    Filling

    Cake

    Chocolate Glaze

    Directions:

    1. 1
      For filling, beat cream cheese and powdered sugar.
    2. 2
      Beat in pumpkin, nutmeg, cinnamon, and vanilla.
    3. 3
      Add whipping cream slowly, beating until slightly thickened.
    4. 4
      Refrigerate approximately 2 hours.
    5. 5
      For cake: Heat oven to 375°F
    6. 6
      Line a jelly roll pan with aluminum foil or wax paper. Grease foil or wax paper.
    7. 7
      Beat egg whites on high speed until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
    8. 8
      Beat egg yolks and vanilla 3 minutes; gradually add remaining 1/4 cup sugar, beating another 2 minutes.
    9. 9
      Combine dry ingredients; add to yolk mixture alternating with water, beat on low just until smooth.
    10. 10
      Slowly fold chocolate mixture into egg whites with a spatula until well blended. Spread batter evenly in pan.
    11. 11
      Bake 12-15 minutes or until top springs back when touched.
    12. 12
      Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered sugar. Carefully peel off foil or wax paper.
    13. 13
      Roll cake in towel, starting from narrow end; place on wire rack to cool.
    14. 14
      Carefully unroll cake; remove towel. Spread cake with filling; re-roll without towel.
    15. 15
      For chocolate glaze: Melt butter in a small pan over low heat;
    16. 16
      add cocoa and water, stirring until smooth and slightly thickened. Do not boil.
    17. 17
      Remove from heat; cool slightly.
    18. 18
      Slowly add powdered sugar and vanilla, beating until smooth.
    19. 19
      Spoon glaze over rolled cake.
    20. 20
      Keep refrigerated.

    Ratings & Reviews:

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    Nutritional Facts for Chocolate Pumpkin Roll Cake

    Serving Size: 1 (126 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 341.0
     
    Calories from Fat 138
    40%
    Total Fat 15.3 g
    23%
    Saturated Fat 8.7 g
    43%
    Cholesterol 145.4 mg
    48%
    Sodium 329.7 mg
    13%
    Total Carbohydrate 47.7 g
    15%
    Dietary Fiber 1.9 g
    7%
    Sugars 37.6 g
    150%
    Protein 6.1 g
    12%

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