Ingredients :
- Cake Ingredients 😊
- 3 eggs
- 2/3 c. canned or cooked (boiled) strained pumpkin
- 1 t. baking soda
- 1/2 t. cinnamon
- 1 c. sugar
- 3/4 c. flour
- Cream Filling Ingredients 😊
- 8 oz. cream cheese (Philadelphia brand)
- 3/4 t. vanilla extract (imitation works)
- 2 T. margarine or butter
- 1 c. 10x sugar
Method :
- Prepare Cake 😊
- Grease a 9x13 pan (I use a glass pan) with margerine or butter
- Line pan to top edge with 1 sheet of wax paper
- Grease pan again
- Mix cake ingredients
- Pour mix into pan evenly
- Bake 350¤ for 15 minutes
- Test with toothpick to ensure cake is fully baked
- Turn pan upside down to place cake in the middle of a "non-fuzzy" tea towel (to avoid the cake sticking to a towel)
- Peel back the wax paper beginning at one end to separate the cake
- Lightly sprinkle sugar on cake
- Roll cake in towel and set aside for 30 minutes to cool down (while the filling is being prepared)
- Mix filling ingredients until smooth 😊
- Unroll cake and spread filling (while cake is on the towel)
- Re-roll cake as the towel is peeled back from the cake
- Wrap cake in wax paper, then foil
- Refrigerate for 1 day (2 days best) or freeze
- Take a thin slice from each end of the cake before serving to provide a smooth finished surface of the end slices. (a frozen cake should thaw about an hour prior to serving)
- Cut into half inch slices (or your own desired thickness, and serve
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