cup pumpkin (I use Libby's brand. The 15oz. can makes 2 rolls, the 28 oz. can makes 4)
3
eggs
1
cup sugar
3/4
cup flour
1/2
tsp soda
1/4
tsp salt
2
tsp cinnamon
filling
8
oz cream cheese (room temp)
2
tbsp butter
1
cup powdered sugar
2-3
tsp vanilla
1
cap butter flavoring
Directions
1.
For the roll: Mix all ingredients. Line a cookie sheet with a sheet of cheap foil and spray with PAM. Bake for 13 min. While baking, lay a sheet of cheap wax paper down the size of the cookie sheet. Lay a dish towel on top of it. Put another sheet of wax paper on top of the towel. When you take the roll from the oven, sprinkle with powdered sugar, then flip it quickly on top of the wax paper. Be careful, this can be tricky! Peel the foil away from the roll, throw away, roll up the cake from the short end, and let cool.
2.
Filling:
3.
Mix together until smooth. Unroll the cake and spread on the filling. Re-roll, putting the seam side down on a piece of heavy foil, sprinkle with powdered sugar and roll up for later. If you are serving it now, place on a rectangular plate, sprinkle with powdered sugar, serve.
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