Best Recipes In The World: Pumpkin Roll II The Best Recipes

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Pumpkin Roll II

"This is the best pumpkin roll I've ever tasted. Everyone who tastes it usually ask for the recipe. Note: One 29 ounce can of pumpkin will make five pumpkin rolls. Dust with extra confectioners' sugar, if desired."

Ingredients :

3 eggs
1 cup white sugar
2/three cup canned pumpkin
three/4 cup all-motive flour
half teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup chopped walnuts
confectioners' sugar for dusting
1 cup confectioners' sugar
three/4 teaspoon vanilla extract
2 tablespoons butter, softened
eight oz. Cream cheese

Instructions :

Prep : 30M	Cook : 16M	Ready in : 2H

Preheat oven to 375 levels F (one hundred ninety tiers C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually upload white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter frivolously in pan. Sprinkle walnuts lightly on top.
Bake at 375 degrees F (one hundred ninety degrees C) for 15 minutes or till cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up inside the towel, starting with the quick end. Cool.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese collectively till easy.
Carefully unroll the cake. Spread filling over cake to inside 1 inch of edges. Roll up once more. Cover and kick back until serving. Dust with additional confectioners' sugar, if desired.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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