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3 eggs
3/4 cup canned pumpkins (not pumpkin pie mix)
1/4 package Betty Crocker SuperMoist regular yellow cake mix ...
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Powdered sugar
1/2 (8-ounce) package cream cheese, softened
1/2 cup packed brown sugar
1 cup whipped (heavy) cream
1/4 cup chopped pecans toasted
1- Heat oven to 375°. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil or waxed paper; grease foil or waxed paper with shortening.
2- Beat eggs in medium bowl with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in cake mix, cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
3- Bake 8 to 12 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Remove pan; carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.
4- Beat cream cheese and brown sugar in medium bowl with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans.
5- Unroll cake and remove towel. Spread half of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): For cake roll, bake 10 to 14 minutes. For cupcakes, use paper baking cups; bake at 375° for 17 to 20 minutes. Makes 18 to 20 cupcakes.
1 Serving: Calories 255 (Calories from Fat 145); Fat 16g (Saturated 8g); Cholesterol 100mg; Sodium 65mg; Carbohydrate 25g (Dietary Fiber 1g); Protein 4g. % Daily Value: Vitamin A 90%; Vitamin C 0%; Calcium 6%; Iron 6%.
Tip: You can use the remaining cake mix (about 2 3/4 cups) for cupcakes. To make the cupcakes, add 2 eggs, 3/4 cup water and 3 tablespoons vegetable oil to the cake mix. Mix and bake as directed on the package. Frost with Cream Cheese Frosting (see Fabulous Frostings and Glazes chapter), and decorate with mini candy pumpkins.
3/4 cup canned pumpkins (not pumpkin pie mix)
1/4 package Betty Crocker SuperMoist regular yellow cake mix ...
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Powdered sugar
1/2 (8-ounce) package cream cheese, softened
1/2 cup packed brown sugar
1 cup whipped (heavy) cream
1/4 cup chopped pecans toasted
1- Heat oven to 375°. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil or waxed paper; grease foil or waxed paper with shortening.
2- Beat eggs in medium bowl with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in cake mix, cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
3- Bake 8 to 12 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Remove pan; carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.
4- Beat cream cheese and brown sugar in medium bowl with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans.
5- Unroll cake and remove towel. Spread half of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): For cake roll, bake 10 to 14 minutes. For cupcakes, use paper baking cups; bake at 375° for 17 to 20 minutes. Makes 18 to 20 cupcakes.
1 Serving: Calories 255 (Calories from Fat 145); Fat 16g (Saturated 8g); Cholesterol 100mg; Sodium 65mg; Carbohydrate 25g (Dietary Fiber 1g); Protein 4g. % Daily Value: Vitamin A 90%; Vitamin C 0%; Calcium 6%; Iron 6%.
Tip: You can use the remaining cake mix (about 2 3/4 cups) for cupcakes. To make the cupcakes, add 2 eggs, 3/4 cup water and 3 tablespoons vegetable oil to the cake mix. Mix and bake as directed on the package. Frost with Cream Cheese Frosting (see Fabulous Frostings and Glazes chapter), and decorate with mini candy pumpkins.
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