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lhgifts.com Recipes
Pumpkin Roll |
| by Betty Doster |
| This recipe is great for the holidays. It can be served with ice cream or sprinkle powdered sugar over it or with chocolate syrup. It's very easy to make. It serves as little as 4 persons to as much as 8 (with smaller slices). Everyone has liked and enjoyed it. The first one I made was in a big pan rather than the small jelly pan. |
recipe yield:
6-8 servings | preparation time:
30 minutes |
cook time:
12-15 min. |
total time:
45 minutes
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| ingredients: |
Cake:
3 Eggs
1 C white sugar
2/3 C pumpkin mix with spices
(if unspiced, add 2 t cinnamon, 1 t ginger, 1/2 t nutmeg)
1 t lemon juice
3/4 C flour
1 t baking powder
1 C chopped nuts
solid shortening
powdered sugar
Filling:
1 cup powdered sugar
4 tablespoons butter
1-8 oz cream cheese
1/2 teaspoon vanilla |
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| directions:
| Beat 3 eggs on high speed, 5 minutes. Beat in 1 cup white sugar. Stir in 2/3 cups pumpkin mix with the spices and 1 teaspoon lemon juice. Grease and flour a small jelly roll pan (use solid shortening). Spread mixture on baking pan and sprinkle 1 cup chopped nuts. Pat in lightly with hand. Bake at 375 degrees for 12-15 minutes. Turn out on a towel, sprinkled with powdered sugar. Roll up with towel and let cool.
Filling:
Mix powdered sugar, butter, cream cheese, and vanilla. Beat until smooth.
Unroll cooled cake, spread with filling, roll back up, wrap in waxed paper and refrigerate. Cut in 1/2 inch slices. 6-8 servings. Can serve with a scoop of ice cream of your liking.
Enjoy! |
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