Butternut Squash Cake Roll |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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I think it sounds delicious. This pretty dessert is perfect for autumn. Chilling time is included in cook time. Ingredients:
3 eggs |
1 cup sugar |
2/3 cup mashed cooked butternut squash |
3/4 cup flour |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1 cup finely chopped walnuts |
confectioners' sugar |
1 (8 ounce) cream cheese, softened |
2 tablespoons butter, softened |
1 cup confectioners' sugar |
3/4 teaspoon vanilla extract |
confectioners' sugar (optional) |
Directions:
1. In a large mixing bowl, beat eggs; gradually beat in sugar. Add squash and mix well. Combine the flour, baking soda and cinnamon; add to squash mixture and mix well.
2. Line a 15 x 10 x 1 inch baking pan with waxed paper; grease and flour the paper. Spread batter evenly into pan. Sprinkle with walnuts. Bake at 375 for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
3. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on wire rack.
4. In a small mixing bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired.
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