Pumpkin Rolls

This is my Mom's recipe. She's practically famous for it.

*Warning* You're going to make an absolute mess and cover your kitchen with confectioners sugar, but trust me, it is SSOO worth it!

3 eggs (room temperature)
1 cup sugar
2/3 cup canned pumpkin
*You only need 2/3 cup of canned pumpkin! A small can will make about 2 rolls, a large can will make about 4 rolls*
1 tsp lemon juice
3/4 cup all-purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp salt

Beat eggs (room temperature!) on high for 5 minutes. Gradually beat in sugar. Add pumpkin and lemon juice.

Sift together flour, baking powder, cinnamon, nutmeg, ginger, and salt together. Fold into pumpkin mixture. Make sure you use a spoon/spatula and NOT your electric mixer to fold in your dry ingredients. If you use your mixer it tends to deflate the eggs you just spent 5 minutes beating. Then you don't have enough batter to fill the pan and your edges get burnt and crusty.

Spread into a greased and floured jelly roll pan. Or line your pan with wax or parchment paper and spray that with cooking spray.

Bake at 375 for 15 minutes.

Sprinkle a dish towel with 1/2 cup confectioners sugar (Linen towels work better than terry cloth). When the cake is removed from the oven, turn it out onto the towel and sprinkle the top of your cake with another 1/2 cup confectioners sugar.

Roll up your cake and cool in the freezer for 10-15 minutes.

Filling:
2 cups confectioners sugar
8 oz cream cheese (softened)
1/4 cup butter (softened)
1 tsp vanilla

While your cake is cooling, combine all your filling ingredients.

Unroll the cake and spread with the cream cheese filling. Roll it back up and wrap it in wax paper and aluminum foil.

You can store this in the fridge, but it's easier to cut and serve when it's frozen so I always put mine in the freezer.

Fudgy Chocolate Layer Cake

3/4 cup butter
2 squares (2 oz) unsweetened chocolate
2 1/4 cups flour
2 cups sugar
1/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk
2 eggs, at room temperature
3/4 cups hipping cream
1 1/2 cups semisweet chocolate chips

Preheat oven to 350. Grease and flour 2 9" round cake pans. In a saucepan, melt butter and chocolate, stirring over low heat.

Combine flour, sugar, cocoa, baking soda, and salt in large bowl. Add chocolate mixture, buttermilk and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes.

Divide batter between cake pans. Bake until cakes spring back when gently pressed, about 25-30 minutes. Cool in pans for 5 minutes; invert onto wire rack to cool completely.

Meanwhile, bring cream just to a boil. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.

Place 1 cooled layer on cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost top and sides of cake with remaining frosting.