Monday, December 15, 2008

Pumpkin Log

-Cake --
3 Eggs
1 C. sugar
3/4 C. flour
2/3 C. pumpkin (canned)
1 Tsp. baking soda
1/2 Tsp. cinnamon
-Filling --
2 Tbsp. butter, softened
8 oz. cream cheese, softened
3/4 tsp. vanilla
1/2 c. powdered sugar (or up to 1 cup)
Cake: Preheat oven to 375 degrees. Mix ingredients together. Line a 10" x 15 cookie sheet with waxed paper. Pour mixture onto cookie sheet and bake for 15 minutes. Sprinkle powdered sugar on a clean/new dishtowel. Turn cake out of cookie sheet onto the dishtowel. Remove the waxed paper and roll cake in towel while cake is still hot. (Roll it lengthwise, from one 15" side to the other 15" side.) Cool completely, then refrigerate overnight (but no more than one day). Unroll carefully (it will still retain its basic curled shape), removing towel, and spread filling inside. Sprinkle chopped nuts on top of filling, if desired, and re-roll. Filling recipe is below. The log can be frozen if wrapped tightly in aluminum foil Filling: Blend the ingredients together with a mixer until smooth.