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Pumpkin Roll I

Reviewed: Nov. 19, 2012
My changes: I used a large jelly roll pan, 12 x 17, (called a commercial half sheet) I double the pumpkin cake part of the recipe to make the cake thicker. I lined the pan with a greased and floured parchment paper, and I let the paper hang over the sides an inch for ease of removing the cake. I used Watkins Pumpkin Spice in place of the cinnamon and ginger, 2 tablespoons. Instead of using towels to roll, I laid out heavy foil w/ a parchment dusted w/ powd. sugar, and rolled the foil. I also doubled the filling, and spread a even 1/4 layer over entire surface, and I roll from the widest edge across. When doubling the cake portion, and rolling from the widest width, I was able to cut at least 20 slices. But before I attempt to slice I make sure it is frozen at least 2 hours, and I then use a electric knife for a clean slice.
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