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Eye of the Lobo

Don’t Forget Dessert!

Matt Armendariz

Matt Armendariz

Lucero Ramirez, Managing Editor

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Need a new idea for a different and new type of dessert? With the holidays just around the corner something quick and easy is always a good way to go, especially when there is a lot to be done throughout the day, week, or month.

Pumpkin is a traditional thing to eat on Thanksgiving. So in spirit of the holiday here is a pumpkin desert that is sure to make you want seconds, even when you can’t eat anything more.

This is a pumpkin roll. A pumpkin roll is a pumpkin flavored cake with a cream cheese filling rolled up as pictured.

 

What you’ll need for the cake:

1 cup granulated sugar

pumpkin-roll-foodiecrush-com-031

(Foodie Crush)

3/4 cup of all purpose flour

1/2 teaspooon salt

1 teaspoon baking soda

1/2 teaspoon cinnamon

3 large eggs

2/3 cup canned pumpkin puree

1/2 cup chopped walnuts (optional)

 

What you’ll need for the filling:

8 ounces cream cheese

1 tablespoon butter, melted

1 teaspoon vanilla

1 cup powdered sugar

 

Directions:

1. Preheat the oven to 350 degrees. Grease a 15 by 10 inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave about an inch hanging on the sides, then lightly grease bottom and sides.

2. In a large bowl, mix sugar, flour, salt, baking soda, cinnamon, eggs and pumpkin until no dry streaks remain.

3. Spread batter evenly on the pan. If using the walnuts, spread on top of mixture and put in the oven. Bake for about

pumpkin-roll-process

(Take a Megabite)

14-15 minutes. To insure the cake has baked, insert a toothpick into the center of the cake, if it comes out clean it is okay to take out.

4. Lay a large dishtowel on a counter top (preferably on with no texture) and dust powdered sugar sugar all over the towel.

5. When the cake comes out of the oven, turn the pan upside down on the powdered sugar towel so the cake falls out onto the towel. Peel off the parchment paper and be careful to not tear the cake roll.

6. Starting at one of the short ends, roll the pumpkin cake up with towel and let it cool while rolled up.

7. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is light and creamy.

8. Once the cake roll is cooled completely, unroll (don’t flatten, it’s okay if it’s slightly curved), and with an offset spatula, carefully spread the filling in an even layer over the cake.

9. Roll up the cake without the towel and place it in the refrigerator, covered with plastic wrap, to firm, for at least an hour.

10. Dust the top with powdered sugar, if desired, and cut into slices.

Credit for the recipe goes to melskitchencafe.com

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