Thanksgiving Blog Blitz Post #5
Welcome to the 5th and final installment of my Thanksgiving Blog Blitz. I gotta tell ya I am plum wore out. Been burning the candle at both ends over here, as I am sure many of you are too. I am just flat busted exhausted. So this post is going to be a little bare bones. I don’t have any ideas for witty commentary or fancy photos. But I still want to give you the information for this project as promised:
You guys know I would never do that to you!
I was just messin’ with ya! Tee hee hee.
Make the recipe as directed (given below). Line a 10×15 jelly roll pan with wax paper or parchment paper, spray with pan spray, pour in the batter and bake as directed. Do not over bake. Take it out as soon as the top springs back when touched.
While the cake is baking, take a clean kitchen towel that does not have a very loopy surface and dust it liberally with powdered sugar.
As soon as the cake is done, flip it out onto the towel and peel off the wax paper. Do this right out of the oven. Do not cool it. Do not go get a sip of diet coke and then forget about it. (Just sayin’; that does not work.)
Immediately roll up the cake and towel together, then place on a cooling rack for about one hour. Now you can go get something to drink.
Once the cake is almost completely cool, but just barely warm, unroll it and spread an even thickness of the cream cheese filling across the cake. (Recipe below.)
Roll it up, somewhat tight. If the cake was not over baked or over cooled, it should not crack. If it cracks, do not freak out. No freaking out over pumpkin rolls allowed. You can cover it with powdered sugar or icing later.
Wrap this in plastic and keep in fridge at least a couple of hours or until a short time before serving. It is easier to cut while cold. The slices come out cleaner and prettier, but you do not have to serve it cold. (Please ignore the fact that there is more diet coke in my fridge than milk.)
Take it out the fridge and cut off the two rough ends of the roll, as the ends are not too pretty. Those are your quality control portions. You have to test it before serving it to others, of course!
Sprinkle with more sifted powdered sugar once on your serving platter. Is that not gorgeous?
Please do not be afraid to try this. I was afraid the first time I did one that it would be a disaster. It is actually a very easy process, and you should get perfect results each time. The recipe is quick to do and tastes great. This is a perfect last minute holiday dessert that you can whip up in no time. And of course, you will impress everyone with this stunner.
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
And here is a video of the process that might help:
I’d like to tell you all how thankful I am to have the honor and privilege to interact with you here on my blog and in my videos. As a token of thanks, I’ve got 3 free baking and cake serving charts that I have put together in a PDF file. Just click on the button below to request it.