Ingredients
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3/4 c. flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
dash of salt
3 eggs
1 c. sugar
2/3 c. pumpkin
1 1/2 c. confectioners sugar
1 qt. butter pecan ice cream, softened
whipped cream (optional)
toasted chopped pecans (optional)
Preparation
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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 x 10 x 1-inch baking pan with greased and floured wax paper.
Pour batter into pan; bake at 375\u00b0 for 15 minutes.
Turn cake out onto a linen towel sprinkled with confectioners sugar.
Peel off paper; roll up cake with towel. Cool on wire rack.
Unroll cake onto a baking sheet.
Spread softened ice cream to within 1-inch of edges.
Roll up cake again without the towel.
Cover and freeze.
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