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Preheat oven to 350 and line a 10x15x1 baking sheet with parchment paper. Spray the parchment paper with nonstick cooking spray. Set aside. Line 1 muffin tin with 5 paper liners and set aside. Add eggs to a mixer and beat on high for 5-6 minutes until bubbly and frothy. Add cake, water and oil.
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Start by measuring out your ingredients. Place egg yolks, milk, oil, and extract in a large bowl and whisk together. Stir in the cake mix. In a separate medium bowl beat the remaining egg whites until they form peaks. Fold the whites into the cake batter, being careful not to break all of the air bubbles.
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Add water and oil and mix again. Add the cake mix and instant coffee granules and mix until just combined. Pour this batter into a jelly pan (Dimensions: 15in x 10in x 1in) lined with parchment paper. Bake at 350 degrees for 11-12 minutes or until the cake springs back when lightly touched.
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Step 2. PREPARE cake mix according to package instructions. Pour batter into two 8 inch baking pans sprayed with non-stick spray. Step 3. BAKE for 34-38 minutes or until a toothpick comes out clean. Allow to cool completely. Step 4. BREAK up the cake and mix in 1/3 of the chocolate frosting tub for each cake. Mix until well combined.
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Get your bake on. Once you've made your batter, you'll need to get your pan ready. Grease a 15x10x1-inch baking pan and line it with greased and floured parchment paper. This is pretty standard procedure for any cake roll (though be sure to check your individual recipe in case). Then spread your batter into the pan.
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Line a jelly roll pan (15x10x1) with parchment paper and spray lightly with a non-stick cooking spray. 2. MAKE THE CAKE LAYER. Begin by beating the eggs with an electric mixer in a medium bowl for about two minutes. They should be thick and lemon-colored. Add the pumpkin puree and continue beating until well mixed.
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Preheat the oven to 350 degrees and line a large cookie sheet with parchment paper. Spray with nonstick baking spray. In a large bowl, beat the eggs until thick and light in color. This should take around 5-6 minutes. Add cake mix, water, and oil to the egg mixture. Evenly pour into the prepared cookie sheet.
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Use a baking pan that is 10x15x1-inch (25x38x2.5cm). Mix together your cake mix, eggs, water, and oil. Beat on low for one minute scraping sides down with the mixer. Pour the batter into your prepared jelly roll baking pan, place in the oven and bake for 15-18 minutes or until cake springs back.
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Preheat the oven to 350°F (177°C). Line a baking sheet (16.5 x 11.38 x 1 inches) with parchment paper, or silicone mat. In a mixing bowl with whisk attachment, beat the egg whites on medium speed until soft peaks form, 3-5 minutes. Meanwhile, combine milk and melted butter in a small bowl.
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Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll. Make the cake: Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/3 cup (67g) granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside.
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Beat them for about five minutes or until they are thick with a lemon-yellow color. Add the cake mix, water, and oil to the beaten eggs. Beat on low speed for 30 seconds and then medium speed for 1 minute. Stop occasionally to scrape down the sides of the bowl occasionally. Pour the cake batter into the prepared pan.
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In a large bowl using an electric mixer or stand mixer, combine the soft butter, cinnamon, and brown sugar. Using a spoon, put scoops of the cinnamon filling over the top of the entire dish of cake batter. Prepare a 9 x 13-inch baking dish with nonstick cooking spray. Stir the cake ingredients together in a large bowl.
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Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool in pan for 5 min. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper or mat. The side facing up will eventually become the top of the cake roll.
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Step 1: Prepare the Cake Roll Recipe. Prepare and bake the cake roll recipe as directed. Use a 15x10x1-inch pan only. Other pans may be too deep, making removing the cake from the pan difficult. Be sure to grease and flour the pan (or line it with waxed paper or parchment paper) as directed. That way, the cake will be easily removed from the.
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Make the cake roll: Preheat the oven to 375º Fahrenheit. Using whisk attachment on a stand mixer, beat room temperature eggs for 6 minutes on medium speed. (My stand mixer was set to 6.) Set a timer and beat for the whole 6 minutes. Add the cake mix, oil and water. Beat for 30 seconds on low speed.
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Remove from oven and allow to cool for 20 minutes. Place a towel on a flat surface and sprinkle flour on it. Flip the cake out of the pan and onto the towel. Sprinkle a small amount of flour on the top side of the cake and cover it with another towel. Starting on one end, roll the cake up with a towel on each side.