Wednesday, December 8, 2010

Cream Cheese Pumpkin Roll

This is one of my husband's favorite holiday treats.  This recipe is from my mother in law and is quickly becoming one of my favorites as well.  In their family they keep it frozen and just pull it out and slice off a piece when they want to eat it.  You can let it thaw but my husband actually prefers to eat it frozen.  Which is good 'cause mine always cracks.  One day I'll get it perfect!

What you'll need:
For the cake:
½ can 16 oz. pumpkin
1 cup sugar
2/3 cup flour
½ tsp. soda
3 eggs
½ tsp. cinnamon

For the icing:

1 each (softened - room temperature) 8 oz. cream and stick of margarine
1 cup powdered sugar
1 tsp. vanilla
1 cup chopped pecans

Combine all of the cake ingredients in a large bowl and mix until smooth.

Pour into a greased and floured 12 x 18 cookie sheet.  Make sure to get it in an even layer. 

Bake 15-20 minutes at 350 degrees. Turn out onto a sheet sprinkled with powdered sugar. Let cool.

Mix the icing ingredients together until smooth.

Spread top of cooled cake with icing. Start rolling up carefully.

Cover with more powdered sugar, if necessary. Wrap in foil or Saran Wrap. Refrigerate or freeze.  Slice to serve.

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