Pumpkin-cream cheese jelly roll
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Pumpkin-cream cheese jelly roll
  Cheese    Cakes    Rolls  
Last updated 6/12/2012 1:19:21 AM. Recipe ID 50657. Report a problem with this recipe.
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      Title: Pumpkin-cream cheese jelly roll
 Categories: Cakes, Desserts
      Yield: 12 Servings
      1 c  All-purpose flour
  1 1/2 ts Baking powder
    1/4 ts Salt
    1/2 ts Ground cinnamon
    1/2 ts Ground nutmeg
      4 ea Eggs, at room temperature
    3/4 c  Granulated sugar
    3/4 c  Canned pumpkin pie filling
           Confectioners' sugar

     12 oz Cream cheese, at room temp.
    2/3 c  Granulated sugar
      1 ts Vanilla
    1/4 c  Mini semisweet chocolate
    1/4 c  Blanched slivered almonds,
           Toasted and coarsely chopped
  1) Prepare Roll:  Heat oven to 375 degrees.  Line jelly-roll pan with
  waxed paper.  Coat with nonstick cooking spray.
  2) Combine the flour, baking powder, salt, cinnamon and nutmeg in a
  small bowl.
  3) Beat eggs in large bowl at medium speed for 2 minutes or until
  slightly thickened. Beat in sugar, a tablespoon at a time; continue
  beating until very thick and lemon colored, 5 to 7 minutes. On lowest
  speed, beat in pumpkin just until blended.  With rubber spatula, fold
  in flour mixture in 2 batches. Spread evenly in prepared pan.
  4) Bake in 375 degree oven for 10 to 12 minutes or until top of cake
  springs back when lightly touched in center. Generously sieve
  confectioners' sugar over clean kitchen towel. When cake is done,
  immediately loosen edges; invert onto towel. Remove waxed paper.
  Sprinkle cake with additional confectioners' sugar. From a short end,
  roll up cake with towel, jelly-roll fashion. Let cool on wire rack
  for 1 hour.
  5) Meanwhile, prepare filling:  Beat cream cheese, sugar and vanilla
  in bowl for 5 to 8 minutes until creamy. Stir in chocolate and
  6) Unroll cake. Spread with cheese mixture.  Reroll without towel.
  Refrigerate at least for 4 hours or overnight, covered.
  Nutrient value per serving:  310 calories, 6 g protein, 14 g fat, 42 g
  carbohydrate, 233 mg sodium, 102 mg cholesterol. Exchanges: 7/10
  starch/bread, 3/5 meat, 1 3/4 fruit, 2 1/2 fat.

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Recipe ID 50657 (Apr 03, 2005)

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