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Pumpkin Roll II

Reviewed: Nov. 9, 2013
I've made this roll twice now! I have a 15x11 pan and I always double both the cake & frosting filling. I add a teaspoon of nutmeg to the cake recipe and bake the cake in wax paper dusted with flour. I use the same parchment paper that I bake the cake in to roll the cake. I put the cake immediately in the freezer for twenty minutes to cool while I make the frosting (It winds up being the perfect size to squeeze in the freezer door shelf, which helps maintain the shape as it cools). I also add heavy cream to the frosting which makes it taste a little less like cream cheese with sugar, and more like frosting. It also gives it a nice whipped texture, keeping the filling thick but not so dense. I also add a little extra vanilla to the frosting filling. I don't use nuts and the cake always rolls perfectly! This is the perfect fall treat and will last in the fridge for a long time!
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