Fannie May Pumpkin Pie Fudge Chocolate Roulade

Fannie May Roll Cake
Roulade Sponge Cake

All-purpose flour 1/4 cup
Cocoa powder 1/4 cup
Pumpkin pie spice 1 teaspoon
Salt 1/4 teaspoon
Eggs, large 3 each
Sugar, granulated 2/3 cup
Vanilla extract 1 teaspoon

Roulade Sponge Cake

FM Pumpkin Pie Fudge 1/2 lb. (1/3 tray)
Cream cheese, room temp. 8 oz. (1 pkg)
Butter, soft 4 oz. (1 stick)
Vanilla Extract 1 teaspoon


Combine flour, cocoa powder, pumpkin pie spice, and salt together and sift.

Combine eggs and sugar together in a kitchen aid mixer bowl, or a stainless steel mixing bowl and place over a small pot of hot water.

Continue to mix sugar and eggs by hand until the mixture is warm, then transfer to machine and whip until light and fluffy, about 5 minutes max.

Meanwhile, prepare a small sheet pan 13.25 x 9.25 inches with a piece of buttered wax paper on the bottom.

When the eggs are light and fluffy and stream of the whip in a “ribbon” add the vanilla.

Gently pour the dry ingredients over the egg mixture and then fold together with a small rubber spatula.

Once the ingredients are well mixed, transfer to the prepared sheet pan and spread evenly.

Place in 400°F oven and bake 6 minutes.

Remove from oven and allow to cool 5 minutes.

Flip out onto a clean kitchen towel and roll up into roulade shape (in either direction).

Let cool to room temp.

FM Dark Chocolate Glaze

1.8 oz. FM Dark Chocolate Bar 2 each
Heavy whipping cream 2 oz. (1/4 cup)
Butter, soft 1 oz. (2 Tablespoons)


Break the bars up into segments and place in a small microwaveable container.

Add the cream.

Microwave on high for about 45 seconds until the cream starts to boil.

Remove, cover, and let sit for 1 minute.

Use a small rubber spatula to incorporate the cream and melted chocolate together, or use a small electric hand blender.

Add the butter and incorporate.

The mixture should be smooth and shiny.

Remove the cake from the refrigerator and trim off the ends if you prefer a more polished presentation.

Drizzle the chocolate glaze, slowly, along the cake, allowing it to run down the sides.

Let the glaze set up, transfer to a serving plate


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