PUMPKIN ROLL

This recipe uses an extra large cookie sheet or sheet cake pan.

Batter: 

Beat together...

4 eggs

1 1/3 t. baking soda

1 1/3 c. sugar

scant 1 c. canned pumpkin (not pie mix)

1 c. flour         

1 1/3 t. cinnamon

 Line large cookie sheet with waxed paper, with a few inches excess paper at each end. Press paper into edges of pan.  Pour batter into pan and spread evenly.  Bake at 375 for 13-15 minutes, or until lightly browned on top.

 

Sprinkle powdered sugar on a cotton dishtowel which has been laid out on the counter.  Remove cooked cake from oven and let sit for a minute or two.  Run a knife down the edges to free the cake from the pan.  Then flip cake, with waxed paper attached, onto the sugared towel.  Remove waxed paper, and gently roll cake into a long roll (make it a long thin roll, not a short fat one) with towel rolled into it.  Let sit, then unroll so it doesn’t steam in the towel and become rubbery.  When cool, spread frosting on it, sprinkle with nuts, then with the towel aiding you, roll the frosted cake tightly into itself. Sprinkle top lightly with sifted powdered sugar to look like snow on a log.  Makes about 16 one inch slices.

 

Frosting:  

8 oz. cream cheese 

2T. soft butter

1 1/3 c. powdered sugar 

1 t. vanilla...mix well.  

1/2 c. finely chopped walnuts (optional)

Flip cake onto towel covered with powdered sugar.

Spread frosting over then top with chopped walnuts.

Roll it into itself to make a long thin roll.

Finished roll.