Thursday, December 13, 2012

Pumpkin Roll

Cake:

3/4 c. all-purpose flour
1/2 tsp bk powder
1/2 tsp bk soda
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
3 eggs
1 c gran. sugar
2/3 c. 100% pure pumpkin

 
Preheat 375 degrees, grease 15X10" jelly-roll pan; line pan with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powedered sugar.
 

Combine: dry ingred in small bowl. Beat eggs and sugar in large mixing bowl, add pumpkin; stir in dry ingred. Bake 13-15 min until top of cake springs back. Immediately loosen and turn cake onto prepared towel. Peel of paper; roll cake and towel together starting at the narrow end. Cool completely.

Filling:

1 pkg (8 oz) cream cheese, softened
1 c powdered sugar
6 tsp butter, softened
1 tsp vanila extract

 
Cream all together. Carefully unroll cake and remove towel. Spread filling; reroll. Wrap in plastic wrap and refredgerate at least one hour. Sprinke with Powdered sugar before serving.

Jamie and I love this recipe.  I comes from the back of the Libby's pumpkin can.

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