Pumpkin Roll with Caramel Glaze
Serves 4
Prep time: 30 minutes
Cook time: 40 minutes
Cake
No-Stick Cooking Spray
1/4 cup powdered sugar
2 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup All-Purpose Flour
4 large eggs
3/4 cup sugar
1 cup solid pack pumpkin
Filling
2/3 cup Pet® Evaporated Milk
3 cups powdered sugar
2/3 cup shortening
1/2 cup (1 stick) unsalted butter
3 1/2 tsp. almond extract
Pinch of salt
Topping
Caramel Sundae Syrup
Cake:
Preheat oven to 375°F. Sift powdered sugar generously over clean towel. Spray
15 x 10 x 1 jelly roll pan with no-stick spray. Line with waxed paper and spray
with no-stick spray.
Combine pumpkin pie spice, baking powder, soda and flour in a small bowl. In
large mixing bowl, beat eggs with electric mixer until thick. Gradually add
sugar and pumpkin, then flour mixture. Once flour is incorporated, beat 1
minute more. Spread batter evenly into pan.
Bake for 9-12 minutes or until toothpick inserted in center comes out clean.
Immediately loosen cake around edges and invert onto towel. Carefully remove
waxed paper. Roll cake in towel beginning at narrow end. Cool on wire rack for
30-40 minutes.
Filling:
Combine all filling ingredients in large mixing bowl. Beat with electric mixer
until powdered sugar is incorporated. Whip filling until thick and fluffy,
about 10-12 minutes. Unroll cake; spread filling evenly to edges of cake.
Re-roll cake; wrap in plastic wrap and refrigerate several hours before serving.
Topping:
Drizzle cake with caramel syrup. Serve slices with additional caramel syrup.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
