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PUMPKIN ICE CREAM ROLL

PUMPKIN ICE CREAM ROLL
Mrs. Harvey P. Miller

? C. all-purpose flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
Dash of salt
3 eggs

? C. pumpkin
Confectioners’ sugar
1 qt. butter pecan ice cream, softened
Whipped cream (optional)
Toasted, chopped pecans (optional)

1 C. sugar
In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a mixing bowl,
beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in
pumpkin. Fold in dry ingredients. Line a 15?x10?x1″ baking pan with greased and floured waxed
paper. Pour batter into pan. Bake at 375? for 15 minutes. Turn cake out onto a linen towel that
has been sprinkled with confectioners’ sugar. Peel off paper; roll up cake with towel. Cool on a
wire rack. Unroll cake onto a baking sheet. Spread softened ice cream to within 1″ of edges.
Roll up cake again, without towel. Cover and freeze. To serve, let stand a few minutes at room
temperature before selecting. If desired, dust cake with confectioners’ sugar and top with
whipped cream and pecans. Yields 10 servings.

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