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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3/4 cup all-purpose flour |
2 teaspoons pumpkin pie spice |
1 teaspoon baking powder |
1 dash salt |
3 eggs |
1 cup sugar |
2/3 cup pumpkin |
to taste confectioners' sugar |
1 quart butter pecan ice cream, softened |
to taste whipped cream (optional) |
to taste pecans, chopped, toasted (optional) |
Directions:
1. In a small bowl, combine fl our, pumpkin pie spice, baking powder and salt. In a mixing bowl, beat eggs at high speed for 5 minutes or until pale yellow.
2. Gradually beat in sugar.
3. Stir in pumpkin.
4. Fold in dry ingredients.
5. Line a 15x1Ox1 inch baking pan with greased and floured wax paper.
6. Pour batter into pan; bake at 375'F for 15 minutes.
7. Turn cake out onto a linen towel sprinkled with confectioners' sugar.
8. Peel off paper; roll up cake with towel.
9. Cool on a wire rack.
10. Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges.
11. Roll up cake again, without the towel.
12. Cover and freeze. To serve, let stand a few minutes at room temperature before slicing.
13. If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans.
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