OK...I did all the pumpkin rolls, but I have a question. Can you doctor a cake mix to make a roll type cake? Can you use it as is? Does it need to be thinned down? Just want to do some experimenting with ideas, but want to know the basics first...

TIA!!!

I have the CAKE MIX DOCTOR cook books, and there are a few recipes in them for "roulades" (rolled cakes). Both recipes that I am looking at, 1 for a yule log, 1 for a chocolate roulade have different ingredients. They both call for an extra egg, here's the easist of the 2, by looking at them:

Dark Chocolate Roulade

1 pkg. (18.25oz)dark chocolate fudge cake mix
1/2 cup water
1/3 cup vegetable oil
4 large eggs
2 tablespoons unsweetened cocoa powder

Combine mix, water oil and eggs in mixing bowl. Blend on low for 1 minute. Scrape sides of bowl. Beat 2 mins. more on medium speed. Pour batter into prepared jelly roll pan. Bake @ 350 degrees for 15 to 20 mins.

The recipe is then filled with a Chocolate Cream.

Note: I have not tried this recipe, but I have had very good luck with other recipes from this book!

Oh, thank you, thank you, thank you!!!

I love her books...give that recipe a try, you wont de dissappointed!

Sorry, just now noticed...the cocoa powder!

After the cake is baked, place it on a wire rack to cool. Then you dust a clean kitchen towel with the COCOA POWDER. Immediately invert pan onto the towel. While the cake is still hot, use the towel to help your roll the cake into a jelly roll, or roulade. Cool on counter for 30 minutes. Fill when the cake is cooled.

(this recipe is from the CHOCOLATE CAKE MIX DOCTOR ccok book) Sorry I left out such an important step!

Thank you again! I can't wait to try it! I'll let everyone know how it goes!!!