-=> Ruth Haffly wrote to Dave Drum <=-

 DD>       Title: Hot Fudge Cake
 DD>  Categories: Cakes, Chocolate, Desserts
 DD>       Yield: 9 servings

 RH> This was always one of the family favorite desserts when I was growing
 RH> up. Mom would double the recipe, using a 13"x9" pan, making it last for
 RH> 3 meals for a family of 7. I made it fairly often when our girls were
 RH> at home, haven't in years tho. Not too long ago Rachel texted me,

 DD> Struck a nerve, huh? My cake making these days is more likely to by a
 DD> mug cake made in the nuker. If I make a cake to take to a "do" off
 DD> site it will probably be this one ... which I've made many times and
 DD> is always a hit.

 RH> Just brought back some memories. I'm not doing too much cake baking
 RH> these days, usually just for a pot luck or something else on that line.
 RH> Sometimes a hot milk cake in spring to go with fresh strawberries, but
 RH> I think I passed on doing that this past spring. I do the pumpkin roll
 RH> in October for Steve's birthday most years. Last year we'd just gotten
 RH> back from an extended trip so bought a pumpkin roll--it didn't taste as
 RH> good as the home made so I went back to doing one this year.

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin roll.
One of which is from Diabetes Connect and looks rather "monkey motion"
and this one (which has no pumpkin)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Linus' Great Pumpkin Roll
 Categories: Cakes, Desserts, Fruits
      Yield: 2 servings
 
    1/2 c  White, spelt, or whole wheat
           - pastry flour
      1 ts Baking powder
    1/8 ts Salt
    100 g  Water or other liquid (1/3
           - cup + 1 TB + 1 tsp)
      2 tb Sugar
      2 tb Applesauce or oil
    1/4 ts Pure vanilla extract
 
  Combine all dry ingredients; then blend in wet
  (including applesauce), but be sure not to overmix.
  
  Spread onto a greased pan.
  
  Cook for 3-4 minutes @ 420oF/215oC and remove only once
  the edges are beginning to firm. (You might need to cook
  it longer, depending on your oven.) Let cool ten minutes
  for a few minutes, then spread on cream cheese frosting
  and sprinkle extra cinnamon if you like.
  
  Cut off all four edges so it forms a rectangle (if you
  used the circle pan). Spread on jam, or whatever else
  you wish.
  
  Roll carefully, using a spoon or spatula to help ease
  the roll over without tearing.
  
  Return to oven and bake another 7-8 minutes.
  
  Once a nice golden color has risen in the dough and it's
  somewhat springy, it's finished. Remove and slice into
  small pinwheel rounds.
  
  And as always, it's always better eaten warm.
  
  And with chocolate chips ??
  
  Happy Halloween, everyone!
  
  RECIPE FROM: https://collegiateculinaire.wordpress.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Age 60 might be the new 40, but 9:00 pm is the new midnight.
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