PUMPKIN ROLL w/ cream cheese frosting
is : 431 per slice and it serves 10
total fat; 24.2g
total carbs: 49.7g
1/4 cpowdered sugar (for dusting the towel)
3/4 call-purpose flour
1/2 tspbaking powder
1/2 tspground cinnamon( if you have a planer grate it fresh)
1/4 tspsalad dressing, oil and vinegar
1 cwhite balsamic vinegar
2/3 c100% pure pumpkin( use your own from a sugar pie pumkin it works just as well if not better)
1 cchopped walnuts ( if you like em')
8 ozwhich is one pkg. of cream cheese, softned
1 cpowdered sugar
6 Tbspbutter softned
1 tspvanilla extract or bean paste
1/4 cpowdered sugar(optional)
How to Make PUMPKIN ROLL w/ cream cheese frosting
- Pre-Heat oven to 375.
Grease 15x10 inch jelly roll pan( or i just use a deep cookie sheet :).... than lay wax paper over it and grease it and flour it!
line it with wax paper
Grease and flour paper ( with butter)
- combine; Flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
Beat those eggs and sugar in a large mixer bowl until thick and creamy.
Beat in the pumpkin.
Stir in the flour mixture a little at a time.
- Bake for 13-15 mins or until top of cake springs back when touched.
Immediately lift cake out with the wax paper and place upside down on the powdered sugared towel and peel off wax paper.
Roll up cake and the towel together. starting at the narrow end.
let it cool
on a wire rack or I place mine out on the deck in the cold winter air to cool faster!
- Beat the cream cheese, 1 cup powdered sugar, butter and vanilla in a small mixer until smooth and creamy.
- sprinkle with remaining 1/4 cup powdered sugar before serving