Nov 21, 2011
Another first for me. I have always thought how pretty a cake roll looks but thought it would be way to much trouble for me to make even though I've heard from numerous sources that its easy. Well, guess what it is so fast and easy. You should try it. I really like it best if it's chilled and it will also be easier to slice. I got this recipe out of the Wasatch Fine Living Magazine.
In case you are wondering what Wasatch is. . . . That's what our mountains are called here in Utah. They are the Wasatch Mountains (named by the Ute Indians meaning mountain pass or low pass high mountain) and we live on the bench (that means we are at the base of the mountains) along the Wasatch Front. They are so beautiful and each season is unique. Technically I guess they are part of the western Rockies. Ever since we moved here when I hear Wasatch I think of Sasquatch, you know Big Foot. Funny huh. Happy to say I haven't seen one.
Have a wonderful Thanksgiving everyone!!
1/4 teaspoon salt
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
1 teaspoon baking soda
3 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Preheat oven to 375 degrees.
Beat all ingredients together. Line a 10x15 jellyroll pan with wax paper. Spread batter evenly on to pan.
Bake at 375 degrees for 10-12 minutes. When roll is slightly warm, roll it up wax paper and all and cool.
1 1/4 cups powdered sugar
8 oz. pkg. cream cheese
4 teaspoons butter
1 teaspoon vanilla
Blend all ingredients together until creamy and smooth.
Take cooled cake roll and carefully unroll. Spread the filling evenly on the cake, then roll again carefully taking the wax paper off as you roll it up. Put the seam side down. Wrap and refrigerate for easier cutting. Garnish with a dusting of powdered sugar before serving. I use a small wire strainer to shake on the powdered sugar.