PUMPKIN ROLL
Cake:
- 3/4 cups flour
- 3 eggs
- 2/3 cup pumpkin
- 1 cup sugar
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
Filling:
- 8 oz. Cream cheese
- 3/4 tsp. vanilla
- 1 cup powdered sugar
Cream together and then pour cake mix on greased wax paper, which is covering a cookie sheet. Bake at 375 degrees F. for 15 minutes. Turn cake into a dishtowel that is covered with granulated sugar. Let cool slightly and remove paper. Do not remove paper too soon or too late). Spread cream cheese mixture over cake. Roll into jellyroll shape. Refrigerate 1 to 2 hours rolled in the waxed paper. (Can use Pam to grease wax paper as opposed to shortening).
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