Pumpkin Roll
Suggested from Pumpkin Label
Cake:
1/4 Cup Flour
1/2 Tsp. Baking powder
1/2 Tsp. Baking Soda
1/2 Tsp. Ground Cinnamon
1/2 Tsp. Ground Cloves
1/4 Tsp. Salt
3 Eggs
1 Cup Sugar
2/3 Cup Pure Pumpkin
Filling:
1 8oz. Pkg. Cream cheese
1 Cup sifted powdered sugar
4 -5 Tbs. Butter
1 tsp. vanilla
Mix all cake ingredients together. Preheat your oven to 375 degrees. On a cookie sheet, lay out a piece of wax paper. This is crucial! Grease the wax paper, then pour batter on top. Spread it out thin, but keep within the wax paper. Bake for 13-15 min. Until cake has a little spring to it.
After taking it out, flip it over to a towel (preferable a cheese cloth, very thin towel) that is sprinkled with powdered sugar. After you flip it, roll it up in the towel. Allow to cool.
Soften cream cheese and butter and mix remaining ingredients. When cake is cool, unroll, spread frosting, and re-roll. Cover with Saran wrap and put in fridge overnight.
My Opinion:
(Read with Caution)
Delicious! It takes a little work, but definitely worth it. The first time I tried it, during the flip, Kris tried to help me, he let go too soon, and it ended up on the floor. Oh well. So few ingredients, that it didn't even matter. But I didn't want to try again for a couple of days, but finally did it last night. Jeffrey has been my only taste tester so far, and is still asking for another piece! Success!
Suggested from Pumpkin Label
Cake:
1/4 Cup Flour
1/2 Tsp. Baking powder
1/2 Tsp. Baking Soda
1/2 Tsp. Ground Cinnamon
1/2 Tsp. Ground Cloves
1/4 Tsp. Salt
3 Eggs
1 Cup Sugar
2/3 Cup Pure Pumpkin
Filling:
1 8oz. Pkg. Cream cheese
1 Cup sifted powdered sugar
4 -5 Tbs. Butter
1 tsp. vanilla
Mix all cake ingredients together. Preheat your oven to 375 degrees. On a cookie sheet, lay out a piece of wax paper. This is crucial! Grease the wax paper, then pour batter on top. Spread it out thin, but keep within the wax paper. Bake for 13-15 min. Until cake has a little spring to it.
After taking it out, flip it over to a towel (preferable a cheese cloth, very thin towel) that is sprinkled with powdered sugar. After you flip it, roll it up in the towel. Allow to cool.
Soften cream cheese and butter and mix remaining ingredients. When cake is cool, unroll, spread frosting, and re-roll. Cover with Saran wrap and put in fridge overnight.
My Opinion:
(Read with Caution)
Delicious! It takes a little work, but definitely worth it. The first time I tried it, during the flip, Kris tried to help me, he let go too soon, and it ended up on the floor. Oh well. So few ingredients, that it didn't even matter. But I didn't want to try again for a couple of days, but finally did it last night. Jeffrey has been my only taste tester so far, and is still asking for another piece! Success!
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