Recipe by Carol Ferguson, West Jefferson, Ohio
First place and Best of Show, Cookies & Pastries (Any Filled Pastry), 2017
Baking temperature: 325 degrees
Baking time: 15 minutes
Yield: 15.5 x 10.5 x 1 pan
Ingredients
Cake:
- 3 large eggs
- 1 c sugar
- ¾ c flour
- 1 t baking soda
- 2/3 c canned pumpkin
Filling:
- 8 oz. cream cheese softened
- 1 c powdered sugar
- 2 T margarine
- 1 t vanilla
Instructions
- For cake: Mix all ingredients by hand
- Grease pan well
- Pour batter and smooth into pan
- Bake for 15 minutes, set out to cool for 15 minutes. Be sure to loosen edges
- Remove cake and lay on kitchen hand towel and then roll up…let set in towel for 5 minutes
- For Filling: Use mixer, add all ingredients and beat well
- Unroll cake and ice, then roll cake back up
- Slice like a jelly roll