PEACHES 'N' CREAM ROLL
Recipe & Photo: www.bhg.com/
1/4 tspvanilla extract
3/4 cgranulated sugar
3/4 cpackaged complete buttermilk pancake mix
1 Tbsplight or dark rum
4 largepeaches, peeled, pitted, and chopped (4 cups), or one 16-oz. pkg. frozen unsweetened peach slices, thawed, drained, and chopped
1 cwhipping cream
1/2 cgranulated sugar
How to Make PEACHES 'N' CREAM ROLL
- In a large mixing bowl beat eggs, salt, and vanilla with an electric mixer on high speed about 4 minutes or till thick. Gradually add the 3/4 cup sugar; beat on medium speed for 4 to 5 minutes or till light and fluffy. Add pancake mix; beat on low speed just till combined.
- Grease and flour a 15x10x1-inch jelly-roll pan. Spread mixture in the prepared pan. Bake in a preheated 400-degree oven for 8 to 10 minutes or till golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Cool on a wire rack.
- Meanwhile, add rum to the eaches; set aside. Beat together whipping cream and 1/2 cup sugar till stiff peaks form. Unroll cake; remove towel. Spread cake with half of the whipped cream; top with drained peaches. Spread with remaining cream. Roll up cake. Place, seam side down, on a serving platter. If desired, sprinkle with powdered sugar. Cover and chill till serving time, for up to 2 hours.