I have been craving a pumpkin roll, and this really hit the spot. This recipe is fabulous, and unless you care to adjust for taste, you really don't need to change a thing. New cooks can find a variety of proportions of spice to make their own Pumpkin Spice...There are even several here on All Recipes. There are a few keys to getting this to turn out right: - A thinner cake layer is much easier to work with. I used a 13x15 baking tray. - Use parchment paper. If you haven't discovered the joys of baking with parchment, you don't know how hard you've been making your life. - Cooking spray or shortening is really necessary to spray on the parchment or baking pan. When you are working with something so thin, one little crack could spell disaster. - Use the moist linen towel!! Not only does it prevent your cake from cracking, but it helps the cake stay moist as it cools. Kudos for a wonderful recipe, and happy cooking!

Reviewed On: Oct. 30, 2009

This is a superb recipe. I nixed the potatoes, I don't care for them in split-pea soup, but added an extra carrot. Although it takes a long time to prepare, it is well worth it. Rather than ham bone, I added saved ham juices (solidified, fat removed) and added left over diced ham. Using the ham bone makes it more salty than we care for. I love it, family loves it, and the only way to make it better is to figure out a way to do it in a pressure cooker so it's faster!

Reviewed On: Apr. 9, 2007