pumpkin roll iii

Ingredients

• Servings: 1
• 1 1/2 cups self-rising flour
• 1 cup white sugar
• 1 cup brown sugar
• 1 teaspoon nutmeg
• 2 teaspoons ground cinnamon
• 2 teaspoons spice
• 6 eggs
• 1 1/3 cups canned pumpkin puree
• 1/2 cup butter, softened
• 2 (8 ounce) packages cream cheese, softened
• 2 cups confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10x15 inch pan.
• combine the self-rising flour, white sugar, brown sugar, nutmeg, cinnamon and spice. stir in the pumpkin, then beat in the eggs, one at a time, until blended.
• pour batter into prepared pan. bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. immediately turn cake out a damp cotton towel. starting from a long side, roll cake with the towel jelly-roll fashion. cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. gently unroll to fill.
• to make the cream cheese filling: cream together the butter and cream cheese until light and fluffy. beat in the confectioners' sugar, mixing until smooth.