Pumpkin Roll
|
|
|
|
|
|
|
|
3
eggs |
1
tsp. Cinnamon |
|
|
1
cup sugar |
1/2
tsp. Baking soda |
|
|
3/4
cup flour |
Pinch
of salt |
|
|
2/3
cup pumpkin |
|
|
|
|
|
|
|
Beat
eggs; gradually add sugar. Then add flour,
pumpkin, cinnamon, baking soda |
|
|
|
and
salt. |
|
|
|
|
|
|
|
Place
aluminum foil onto sided cookie sheet or jelly roll pan, spray with Pam. |
|
|
|
Pour
mixture into pan and bake 15 minutes @ 350*.
Sprinkle dish towel and top of |
||
|
cake
with powdered sugar, flip cake lengthwise onto towel and roll. Cool in |
|
|
|
refrigerator
for 1 hour. |
|
|
|
|
|
|
|
Filling: |
|
|
|
|
|
|
|
8
oz. Cream cheese |
1
cup powdered sugar |
|
|
2
Tbs. Butter or margarine |
1
tsp. Vanilla |
|
|
|
|
|
|
Mix
together cream cheese and butter, gradually add sugar and vanilla. When |
|
|
|
cake
is cool, unroll and spread filling on it and re-roll. Store in fridge or freezer. |
||
Bonnie
Bonkowski