CHF-Friendly Pumpkin Cake Roll
Pumpkin Cake Roll
Ingredients
- 3 eggs
- one C sugar
- 2/3 C pumpkin, cooked or canned
- 3/4 C biscuit/baking mix
- 2 t ground cinnamon
- 1 t pumpkin pie spice
- 1/2 t ground nutmeg
- 1 C chopped nuts
- confectioner's sugar
- 6 oz cream cheese, softened
- 1/4 C No Salt Added butter, softened
- 1 C confectioner's sugar
- 1 t vanilla extract
Filling
Instructions
- In a mixing bowl, beat eggs. Gradually add sugar, mixing well
- Stir in pumpkin. Mix well
- In another bowl, combine biscuit mix, cinnamon, pumpkin pie spice and nutmeg. Add to egg mixture and mix well
- Line a 15 x 10 x 1 pan with waxed paper. Spread batter evenly into pan. Sprinkle with nuts
- Bake at 375° for 13-15 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes
- Turn cake onto a linen towel dusted with confectioner's sugar. Remove the waxed paper and roll up the cake in towel, starting with a short side. Cool on a wire rack
- For filling: In a mixing bowl, beat cream cheese, sugar, butter and vanilla until smooth
- Unroll cake. Spread filling over cake to within 1 inch of edges. Gently roll up. Place seam side down on a platter. Refrigerate until serving
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