THANKSGIVING ROLL CAKE RECIPES

Steps:

• Preheat oven to 375 degrees. In a small bowl combine the flour, baking powder, soda, salt and pumpkin pie spice. In a large bowl beat the eggs and sugar until thick.
• Beat in the pumpkin. Stir in the flour mixture. Spread evenly into a 15 x 10 inch jelly roll pan that has been lined with greased and floured waxed or parchment paper. Sprinkle pecans on top if using.
• Bake for 13-15 minutes or until cake springs back when touched.
• Immediately turn the cake onto a thin,
• cotton kitchen towel (tea or flour sack towel) that has been sprinkled with 1/4 cup confectioners sugar.
• Carefully peel back the paper. Roll up the cake and towel together, starting with the short end. Cool in the refrigerator thoroughly for 45 minutes.
• In a small bowl beat the cream cheese, confectioner sugar, butter and vanilla until smooth. Unroll the cake roll and remove the towel.
• Spread the cream cheese mixture over the cake and re-roll. Wrap the cake roll in plastic wrap and refrigerate at least one hour.
• Sprinkle with additional 1/4 cup confectioners sugar before slicing and serving.

Steps:

• Preheat oven to 375° F and line two 10 x 15-inch baking pans with non-stick tin foil or parchment paper.
• In a large mixing bowl, beat eggs with an electric mixer on high speed until thick and lemon-colored, about 6 minutes. Add cake mix, milk, sour cream, and oil. Beat on low speed for 30 seconds, then on medium speed for 1 minute.
• Spread half of the batter into each of the two pans.
• Bake for 10-12 minutes. To tell if the cake is done, press a finger on top of the cake, and the cake should spring back.
• While the cakes are baking, sprinkle cocoa powder over two clean kitchen towels. Remove cakes from oven and immediately flip one onto each kitchen towel. Peel away tin foil or parchment paper.
• While cake is still hot, carefully roll up cake and towel from narrow end, and allow cakes to cool for 30 minutes.
• Beat Betty Crocker™ Hershey's™ Cookies ‘n’ Cream Frosting with marshmallow cream. Add whipped topping, and unroll cakes and spread half of the filling over each cake.
• Roll cakes up into logs.
• Spread chocolate frosting over the outside of each cake roll. Sprinkle chocolate jimmies over cakes.
• Dip 9 marshmallows in water, dab dry with paper towels, roll in yellow sugar. Repeat by dipping 9 marshmallows in orange sugar.
• Cut one marshmallow in half, and another into thirds. Dip these pieces and 9 other marshmallows in red sugar. Skewer 1 red, 1 orange, and one yellow marshmallow onto 5 lollipop sticks.
• Create two skewers with a 1/3 red marshmallow and a red, orange, and yellow marshmallow. Then create two skewers with 1/2 red marshmallow and a red, orange, and yellow marshmallow.
• Set cake rolls on serving dishes. Arrange 9 marshmallow pops into a half circle around the top part of the cake rolls using the larger pops at the base of the half circle.
• Pipe candy melts into two 4-inch circles and 4 wings onto parchment paper. Freeze for 5 minutes until set.
• Pipe 4 feet and sprinkle while wet with orange sugar. Pipe 2 wattles and immediately sprinkle with red sugar.
• Cut a marshmallow into two triangle beaks. Roll in water, dab in paper towels, and roll in orange sugar. Cut the final marshmallow in half, and draw pupils onto each marshmallow using a black food coloring marker.
• Attach 2 eyes, 1 beak and 1 wattle to each chocolate head using any remaining candy melts or frosting. Then attach the head, two wings and two feet to each turkey.
• Cut cakes into slices to serve.