Misc Desserts

Pumpkin Roll

  • 3/4 cup Flour
  • 3/4 cup Sugar
  • 2/3 cup Pumpkin puree
  • 3 Eggs
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Cinnamon
  • FILLING .
  • 8 ounce Cream cheese, softened
  • 1/4 cup Sugar
  • 1 teaspoon Vanilla

    • Line a 10" x 15" x 1" roll pan with waxpaper.

    Spray with nonstick cooking spray.

    Mix a ingredients until smooth.

    Spread evenly onto wax paper covered pan.

    Bake at 350° for 15 minutes.

    Generously sprinkle a cloth towel with powered sugar.

    Invert cake onto towel.

    Remove pan leaving waxed cake on top of towel.

    Roll up cake into towel, starting with the short side first.

    Cool completely.'

    Prepare the cream cheese filling.

    Beat cream cheese with mixer till smooth, medium speed.

    Add sugar and vanilla, mixing just untilblended.

    Unroll cake and remove wax paper.

    Spread filling evenly onto cake.

    Re-roll for the final time.

    Wrap in aluminum foil and store in the refrigerator.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Michelle And Terry Rambler of Manheim, PA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!