Chocolate Chip Pumpkin Roll
By Eat More Chocolate Team Cake Thanksgiving Baking
April 21, 2015
Traditional pumpkin roll with the added flare of chocolate chips!
- Prep: 15 mins
- Cook: 1 hr 45 mins
1 hr 45 mins
- Yields: 8 Servings
Preheat oven to 375. Line cookie sheet with parchment paper.
In mixing bowl, mix the eggs, sour cream, sugar and pumpkin together.
In a separate bowl whisk together flour, baking powder, salt, ginger, cinnamon and nutmeg.
Slowly add to mixing bowl on medium till all incorporated.
Pour into prepared cookie sheet, spread out and bake for 15 minutes.
Take a dish towel that is the size of the cake. Cover with ½ cup powdered sugar.
When cake is done and cooled for about 2 minutes. Removing from pan lay cake onto the dish towel. Starting at one end, roll the cake into the dish towel.
Place in refrigerator to cool for an hour.
Prepare filling by mixing butter, cream cheese, sugar, and vanilla together. Stir in chocolate chips.
Take roll out of refrigerator, unroll. Spread icing onto cake. Roll the cake back up without the dish towel and refrigerator for 1 hour or until ready to serve.
When ready to serve, melt 1 cup of mini chocolate chips over a double boiler. Spoon melted chocolate into a piping bag to pipe decorations. Sprinkle with mini chocolate chips. ENJOY!
FOR THE CAKE:
⅔ cup Pacific Foods Pumpkin Puree
FOR THE FILLING:
8 oz cream cheese, room temperature