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home > recipes > cakes > harvest cake roll
* Exported from MasterCook Mac * Harvest Cake Roll Recipe By : Hershey Kitchens Serving Size : 10 Preparation Time :0:15 Categories : Pumpkin Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Batter---- 3 eggs 2/3 c pumpkin, canned 1 tsp pure vanilla extract 3/4 c unbleached flour 1 c granulated sugar 4 tsps cinnamon 1 tsp baking powder 1 tsp ginger 1 tsp nutmeg 1/2 tsp salt ----Topping---- 1 c peanut butter chips 1/3 c skim milk 1 1/2 c miniature marshmallows 1 c Cool Whip® Free -- thawed 1/2 tsp pure vanilla extract powdered sugar Preheat oven to 350. Prepare a jelly-roll pan with cooking spray and flour. Then, line bottom of pan with wax paper; lightly sprayed with cooking spray. To prepare batter, combine eggs, pumpkin, and 1 teaspoon vanilla extract in a mixing bowl. In another mixing bowl, combine flour, sugar, cinnamon, baking powder, ginger, nutmeg, and salt . Mix wet ingredients with dry ingredients just until moistened. Spread batter evenly into prepared pan. Bake 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. To prepare topping, melt peanut butter chips with milk in saucepan over low heat. Add marshmallows, stirring until melted. Cool to lukewarm. In bowl, beat whipping topping until stiff; fold in peanut butter chip mixture and vanilla.Evenly spread topping 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. - - - - - - - - - - - - - - - - - - Per serving: 301 Calories; 8g Fat (24% calories from fat); 8g Protein; 49g Carbohydrate; 54mg Cholesterol; 239mg Sodium _____ Anita A. Matejka ______________________________________________________________________________ DO NOT include my name or e-mail address in any mailing lists or web sites unless I explicitly make the request!

Harvest Cake Roll


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recipes for cakes
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Email Address:
(posted January 27, 1999)

* Exported from MasterCook Mac *

Harvest
Cake Roll

Recipe By : Hershey Kitchens
Serving Size : 10 Preparation Time :0:15
Categories :
Pumpkin

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----
Batter----
3
eggs
2/3 c
pumpkin, canned
1 tsp pure
vanilla extract
3/4 c unbleached
flour
1 c
granulated
sugar
4 tsps
cinnamon
1 tsp
baking powder
1 tsp ginger
1 tsp
nutmeg
1/2 tsp
salt
----Topping----
1 c
peanut butter chips
1/3 c
skim milk
1 1/2 c miniature marshmallows
1 c Cool
Whip® Free -- thawed
1/2 tsp pure
vanilla extract
powdered
sugar

Preheat oven to 350. Prepare a
jelly-roll pan with cooking spray and flour.
Then,
line bottom of pan with wax paper; lightly sprayed with cooking
spray. To prepare
batter, combine
eggs, pumpkin, and 1 teaspoon vanilla
extract in a mixing bowl. In another mixing bowl, combine flour, sugar,
cinnamon,
baking powder, ginger, nutmeg, and salt . Mix wet ingredients
with
dry ingredients just until moistened. Spread batter evenly into
prepared
pan. Bake 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. To prepare topping,
melt
peanut butter chips with milk in saucepan
over low heat. Add marshmallows, stirring until melted. Cool to lukewarm.
In bowl,
beat whipping topping until stiff; fold in
peanut butter chip
mixture and
vanilla.Evenly spread topping 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.

- - - - - - - - - - - - - - - - - -

Per serving: 301 Calories; 8g
Fat (24% calories from fat); 8g Protein; 49g
Carbohydrate; 54mg Cholesterol; 239mg Sodium

_____

Anita A. Matejka


______________________________________________________________________________
DO NOT include my name or e-mail address in any mailing lists or web sites
unless I explicitly make the request!




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