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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Ingredients
2. Egg, fresh, 3 large
3. *Splenda, 16 tsp
4. Pumpkin, canned, without salt, .75 cup
5. *Lemon Juice, .5 fl oz
6. Sift Together
7. *Flour, white, .75 cup
8. Baking Powder, 1 tsp
9. Ginger, ground, 1 tbsp
10. Cinnamon, ground, 2 tbsp
11. Nutmeg, ground, .5 tbsp
12. Salt, 1 tsp
13. Pecans, 1 cup, chopped
14. Filling
15. Powdered Sugar, 1 cup, unsifted
16. Butter, salted, 4 tbsp
17. Cream Cheese, 6 oz
18. Vanilla Extract, .5 tsp
19. Directions
20. Preheat oven 375
21. Grease and flour a pan. Line pan w/wax paper
22. Beat eggs at high speed for 5 mins. Gradually add sugar. Stir in pumpkin and lemon juice.
23. Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle w/ pecans. Bake for 15 mins remove from the oven.
24. Let cake sit in pan for 10 mins, then turn out on a clean tea towel sprinkled w/powered sugar. Peel off wax paper. While cake is still warm, roll up in towel lenght wise.
25. Beat filing ingrediants until smooth. When cake is cool, unroll and spread w/filling. Reroll (w/o towel), cover w/plastic wrap and chill at least 1 hour.
26. Number of Servings: 10
27. Recipe submitted by SparkPeople user KALIMORGAN76.
28. Number of Servings: 10
29. Nutritional Info
30. Servings Per Recipe: 10
31. Amount Per Serving
32. Calories: 300.2
33. Total Fat: 21.0 g
34. Cholesterol: 94.7 mg
35. Sodium: 385.1 mg
36. Total Carbs: 25.8 g
37. Dietary Fiber: 2.8 g
38. Protein: 5.6 g
39. View full nutritional breakdown of Kristin Chenoweth Pumpkin Roll calories by ingredien
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