Ed's Pumpkin Roll.
You can have Ed's Pumpkin Roll using 12 ingredients and 19 steps. Here is how you cook that.
Ingredients of Ed's Pumpkin Roll
- It's of Cake Ingredients 😊.
- Prepare 3 of eggs.
- Prepare 2/3 c. of canned or cooked (boiled) strained pumpkin.
- It's 1 t. of baking soda.
- You need 1/2 t. of cinnamon.
- Prepare 1 c. of sugar.
- You need 3/4 c. of flour.
- You need of Cream Filling Ingredients 😊.
- It's 8 oz. of cream cheese (Philadelphia brand).
- You need 3/4 t. of vanilla extract (imitation works).
- It's 2 T. of margarine or butter.
- You need 1 c. of 10x sugar.
Ed's Pumpkin Roll step by step
- 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.