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Harvest Cake Roll

Category: Deserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

3 Eggs
1 cup Granulated sugar
2/3 cup Canned pumpkin
1 tsp Vanilla extract
3/4 cup All-purpose flour
2 tsp Ground cinnamon
1 tsp Baking powder
1/2 tsp Ground ginger
1/2 tsp Ground nutmeg
1/2 tsp Salt
Powdered sugar

MMMMMPEANUT BUTTER WHIPPED CREAM

1 cup REESE'S Peanut Butter Chips
1/3 cup Milk
1 1/2 cup Miniature marshmallows, OR
15 -large marshmallows
1 cup Cold whipping cream
1/2 tsp Vanilla extract

Instructions:

Heat oven to 350 F. Grease 15-1/2x10-1/2x1/2-inch jelly-roll pan. Line
bottom of pan with wax paper; grease paper. In large bowl, beat eggs
on high speed of electric mixer until very thick and lemon colored,
about 5 minutes. Gradually add granulated sugar, beating until sugar
dissolves. Stir in pumpkin and vanilla. Stir together flour,
cinnamon, baking powder, ginger, nutmeg and salt; fold into pumpkin
mixture. Spread batter evenly into prepared pan. Bake 12 to 15
minutes or until top springs back when touched lightly in center.
Immediately loosen edges from side of pan. Invert cake on clean
lint-free towel sprinkled generously with powdered sugar. Carefully
remove wax paper. While hot, roll cake and towel together from narrow
end in jelly roll fashion. Cool on wire rack. Unroll cake; remove
towel. Evenly spread PEANUT BUTTER WHIPPED CREAM on cake almost to
edges. Starting at same narrow end, roll up. Place cake, seam-side
down, on platter. Sprinkle with powdered sugar; refrigerate before
serving. Cover; refrigerate leftover cake. 10 servings.

PEANUT BUTTER WHIPPED CREAM:

In saucepan over low heat, melt peanut butter chips with milk. Add
marshmallows, stirring until melted. Cool to lukewarm. In bowl, beat
whipping cream until stiff; fold in peanut butter chip mixture and
vanilla. About 2 cups whipped cream.

Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)