INGREDIENTS: 3 eggs, beaten 1 cup white sugar 1/2 teaspoon ground cinnamon 2/3 cup pumpkin puree 3/4 cup all-purpose flour 1 teaspoon baking soda ************************** 2 tablespoons butter, softened 8 ounces cream cheese 1 cup confectioners' sugar 1/4 teaspoon vanilla extract confectioners' sugar for dusting DIRECTIONS: Preheat oven to 375 degrees. Grease one 10x15 inch jelly roll pan. In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda; Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan. Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool. Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla. When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap or aluminum foil and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8-10 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ You ladies owe me big time! I've not given out this recipe to anyone!!!
Rolling the "cake" part of it is the tricky part. You need to make sure you roll it on a COTTON towel. A terry cloth towel will leave little pieces of lint all over it. And you need to roll it while it is still a little warm. After I spread the cream cheese frosting and re-roll the log, I wrap it in Aluminum foil ~ it's a little easier to handle. Good luck ladies and let me know how it works out for you all! ♥ Shelli [img]
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