This is the first of many recipes I'm posting from the files of my late daughter-in-law, Judy Bales, with permission from my son Andrew. Judy had quite a collection of wonderful recipes, and she would have been pleased to share them with other great cooks.
Recipe & Photo: www.bhg.com/
prep time20 Min
cook time10 Min
Ingredients For peaches 'n' cream roll
packaged complete buttermilk pancake mix
light or dark rum
peaches, peeled, pitted, and chopped (4 cups), or one 16-oz. pkg. frozen unsweetened peach slices, thawed, drained, and chopped
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.
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