World'S Best Pumpkin Roll
- Beat
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin
- mix and then add to mixture
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 cup flour
- Filling
- 8 ounces cream cheese
- 4 tablespoons margarine
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Beat: eggs, sugar and pumpkin with mixer until fluffy.
- Mix and then add to pumpkin: baking soda, cinnamon, flour mix well.
- Cover roll pan with Pam. Lay down wax paper and spray paper.
- Pour batter in roll pan.
- Bake at 350u0b0F for 12-18 or until golden brown. Be sure not to overcook.
- Remove from oven and lay wax paper over the top of the cake, also spread out a dishtowel.
- Flip roll pan on to dish towel and lift bottom layer of wax paper so that it is not stuck.
- Roll cake up in towel and let cool on counter for a day or in fridge for 3 hours.
- Unroll cake, remove paper and spread filling.
- Roll cake back up and refrigerate until serving. Enjoy !
- * Also freezes really well.
eggs, sugar, pumpkin, then, baking soda, cinnamon, flour, filling, cream cheese, margarine, powdered sugar, vanilla
Taken from www.food.com/recipe/worlds-best-pumpkin-roll-344850 (may not work)