CHOCOLATE PUMPKIN ROLL RECIPES

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CHOCOLATE PUMPKIN ROLL CAKE RECIPE - FOOD.COM



Chocolate Pumpkin Roll Cake Recipe - Food.com image

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.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 1 cake, 8 serving(s)

Number Of Ingredients 21

1 (3 ounce) package cream cheese, softened
1/2 cup powdered sugar (confectioner's)
1/2 cup pumpkin puree or 1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1/2 cup whipping cream
4 eggs, separated
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup water
2 tablespoons butter
2 tablespoons unsweetened cocoa powder
2 tablespoons water
3/4 cup powdered sugar (confectioners')
1/2 teaspoon vanilla extract

Steps:

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

Nutrition Facts : Calories 341, FatContent 15.4, SaturatedFatContent 8.8, CholesterolContent 145.5, SodiumContent 329.8, CarbohydrateContent 47.7, FiberContent 2, SugarContent 37.7, ProteinContent 6.1

PUMPKIN ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pumpkin Roll Recipe: How to Make It - Taste of Home image

This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. —Erica Berchtold, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 10 servings.

Number Of Ingredients 13

3 large eggs, separated, room temperature
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
Additional confectioners' sugar, optional

Steps:

  • Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners’ sugar.

Nutrition Facts : Calories 285 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 261mg sodium, CarbohydrateContent 41g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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