Saturday, September 22, 2012

Pumpkin Cream Cheese Roll...Yummo!

I am the first to admit I am NOT a baker. I usually do things wrong and whatever I'm making ends up tasting gross. This recipe actually made me feel like I can actually conquer baking! It was actually easy and tasted YUMMY! My husband loved it and so did his cosign Ricky and his wife Jessica! I found the recipe on Pinterest HERE. I promise if you even remotely like pumpkin, you will LOVE this recipe!

Here's what you need:

Cake:1 cup sugar, 3/4 cup flour, 1 teaspoon salt, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 3 eggs, 2/3 cup mashed (canned) pumpkin, and 1/2 cup chopped walnuts (optional)
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture.

 Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done. Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture – a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. 

When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. 

Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. 

While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. 

Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.


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