Pumpkin Patch Cake

Candy jack-o’-lanterns add a jolly touch to this black-as-midnight cake roll.

Ingredients

• ⅔ cup sifted all-purpose flour
• ⅓ cup unsweetened cocoa powder + additional
• ¼ tsp. salt
• 5 eggs, at room temp.
• 1 cup sugar
• ½ tsp. black concentrated food coloring
• ¼ tsp. almond extract
• 2 Tbs. unsalted butter, melted
• 2 (16 oz.) cans vanilla frosting
• Orange, leaf green and lemon-yellow concentrated food colorings
• 2 Oreo cookies, finely ground
• 1 Tbs. light green sprinkles

Instructions

1. Heat oven to 375F. Coat 15”x10½” rimmed baking sheet with cooking spray. Line bottom with parchment paper; coat with cooking spray. Mix flour, ⅓ cup cocoa and salt; reserve. On medium-high speed, beat eggs and sugar until thick and light, 4-5 min; mixture should form ribbons when beaters are lifted. Using spatula, gently fold in flour mixture, ⅓ at a time. In separate bowl, stir black food coloring and extract into butter; fold in 2 cups batter. Fold into remaining batter. Working quickly, gently spread batter in pan. Bake until springy to touch, 8-10 minutes. Run knife along edges to loosen cake. Sprinkle clean kitchen towel with cocoa; place directly over cake cocoa side down. Top with baking sheet; invert cake onto baking sheet. Remove pan and parchment; sprinkle cake with cocoa. Starting with short side, roll up cake with towel. Place seam side down on rack. Cool completely. 
2. Tint 1½ cups frosting orange with food coloring. Tint remaining frosting pale green with leaf green and lemon-yellow food colorings. Unroll cake; spread top with orange frosting. Starting with short side, roll up cake jellyroll-style without towel. Transfer to serving plate. Spread green frosting over cake. Sprinkle top with cookie crumbs and sprinkles. Top with pumpkin decorations (see below for how-to), propping up with toothpicks if necessary. Remove toothpicks before serving.
3. Pumpkin decorations: Knead ¼ tsp. tylose powder into 1 pkg. (4.4 oz.) neon orange fondant. On surface lightly sprinkled with confectioners’ sugar, roll fondant to ¹⁄₁₆” thickness. Using 2¾”, 2¼” and 1½” pumpkin-shaped cookie cutters, cut out shapes, rerolling scraps. Transfer to wax-paper-lined baking sheet. Using knife, lightly score lines into small pumpkins. Let dry at least 6 hrs. Lightly brush pumpkin stems with light corn syrup; sprinkle on green edible glitter. Using black edible color food marker, draw on faces.