"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2T BUTTER 8 OZ CREAM CHEESE 3/4t VANILLA 1 C POWDERED SUGAR-SIFTED
GREASE A 10X15 JELLY ROLL PAN AND COVER WITH WAX PAPER
MIX WELL AND BEAT TOGETHER THE FIRST 3 INGREDIENTS.
SIFT TOGETHER THE SODA, CINNAMON AND FLOUR AND FOLD INTO PUMPKIN MIXTURE.
SPREAD EVENLY INTO PREPARED PAN AND BAKE AT 350 FOR 15 MINUTES.
IMMEDIATELY TURN ONTO TOWEL (I USE PAPER TOWELS) THAT HAVE BEEN COVERED WITH POWDERED SUGAR. ROLL FROM SHORT END AND COOL FOR 1 HOUR.
FOR FILLING BEAT THE BUTTER, CREAM CHEESE AND VANILLA TIL SMOOTH, ADD POWDERED SUGAR AND BEAT TIL SMOOTH. UNROLL COOLED CAKE AND SPREAD WITH FILLING AND RE-ROLL. STORE IN REFRIGERATOR. ALSO FREEZES WELL.
I MAKE THIS FROM HALLOWEEN TO THANKSGIVING AND KEEP EXTRAS IN THE FREEZER. EVERYONE LOVES IT.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.