Does anyone have the cake mix doctor cookbook?

[daisylou]

Could anyone be so kind as to look up a recipe for me? I had this cookbook and made the pumpkin roll cake for DH a few years ago. He loved it, and is requesting it again today for his big 35th birthday. But I can't seem to find my copy of this book, I think we lost it in our move. If anyone could help I would be grateful! Thanks so much!
Molly

 

[Momeska]

Daisylou...I just tried to look up your recipe and all I could find is "Pumpkin Pie Crumble Cake" in the "Cake Mix Doctor" cookbook. Could it be in the second book?(sorry, don't have that one!)

Linda

 

[ohMom]

Pumpkin Roulade

Creamy filling:

1 package 8 oz cream cheese at room temp
1 cup powdered sugar, sifted
1/2 tsp pure vanilla extract
1 container (8 oz) cool whip thawed
1/2 cup chopped almonds or pecans, toasted

Pumpkin Roulade:

softened butter for greasing the pan
parchment paper for the pan

1 pckg (18.25 oz) plain spice cake mix
2/3 cup canned pumpkin
1/2 cup buttermilk
1/3 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
4 lg eggs
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
powdered sugar for dusting

Garnish: 2 tsp powdered sugar

1. For the filling, place the cream cheese, sugar, and vanilla in a lg mixing bowl. Beat with electric mixer on low speed until the ingredients are incorporated, 45 seconds. Stop the machine and add the thawed cool whip. Beat on low until the filling is well combined and fluffy, 1 min more. Fold in the almonds or pecans until they are well distributed. Cover the bowl with plastic wrap and place in the frig to chill.

2. Place a rack in the center of the oven and preheat to 350 degrees. Lightly butter the bottom of a 16 1/2 x 11 1/2 x 1" jelly-roll pan and line with enough parchment paper to cover the bottom and still have a couple inches lapping over at each end. Lightly butter the parchment paper, but do not butter the sides of the pan; set aside.

3. Place the cake mix, pumpkin, buttermilk, oil, eggs, cinnamon, and nutmeg in a lg mixing bowl. Blend with an electric mixer on low speed for 1 min. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 mins more, scraping down the sides again if needed. The batter should look thick and combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

4. Bake the cake until it springs back when lightly pressed with your finger and a toothpick inserted in the center comes out clean; 15-17 mins. Remove pan from the oven and place it on a wire rack while you dust a clean kitchen towel or long sheet of parchment paper with pwdr sugar. Immediately invert the pan onto the towel and carefully peel off the used parchment that clings to the bottom of the cake. While the cake is still hot, use the towel to help carefully roll the cake into a jelly roll; or roulade. Begin with the side next to you and roll away from you. Place the roulade, seam side down, wrapped in the kitchen towel or parchment paper, on the counter to cool for 30 mins. Don't worry if the roulade splits while you are rolling it b/c you will cover up these blemishes with the filling.

5. When the cake is cool, you are ready to assemble the roulade. Carefully unroll the cake just enough so that you can spread the inside surface generously with the chilled filling. Gently roll the cake back into its roulade shape, carefully pulling the kitchen towel out from under it. Place the roulade seam side down on a serving platter. Cover it with plastic wrap and place in frig to chill, at least 30 mins.

6. Before serving, sift pwdr sugar over the top; slice into serving pieces.





enjoy!!
Molli

 

[ohMom]

linda -- i'm glad we both weren't typing it at the same time!! LOL

 

[daisylou]

Thank you both so much for all your help. DH will be so happy tonight when he walks in and smells this baking. Maybe it will soften the blow of 35!

 

[wdw_dine_junkie]

Yum! I need to try that for the holidays. But I have a dumb question about this line in Step 4:

"Don't worry if the roulade splits while you are rolling it b/c you will cover up these blemishes with the filling."

If the filling is on the inside and the crack is on the outside, how does it get covered up? I'm known for making things that taste good, but often aren't the prettiest, so I like to know how to try and cover up the mistakes!

 

[renessa]

For the one I make, I spread extra filling on the outside (my filling has no nuts) , and then roll in pecans. Yum!!!

 

[sweet maxine]

Just wanted to post to say this is about the only recipe book I use for cakes. Anything in this book is great, and I get so many compliments from anything I've baked from it. If you don't have this one, buy it!

 

[ohMom]

i love my cake doctor cookbook too -- use it often!

wdwdinejunkie -- sorry can't answer this, i haven't made it; but i may try this holiday. maybe the other Molly will post and update us on her cake made and enlighten on that question. good question. I'm wondering if it cracks then you 'seal' it with the inside filling and place it crack side down on the platter??

 

[daisylou]

This cake turned out wonderfully. I didn't have any cracks, luckily. But, I would guess that you could reserve some of the filling and use it to frost the outside to cover any imperfections. BTW I use a Silpat to line my jellyroll pan (instead of the wax paper or parchment). It works wonderfully and is much easier than peeling off the paper and praying it doesn't tear.

I really do have to get digging for my copy of this cookbook, I have always been curious about those gooey butter bar thingies. I have heard they are yummy! Sigh, pregnancy gives me the major munchies...

 

[wdw_dine_junkie]

Thanks, I will have to try it. I am sure the key is to not dry the cake out and to roll it slowly so it doesn't crack. Even so, I may have the extra ingredients around to make more filling to cover if the outside cracks. Sounds very yummy!