Cream Cheese Filled Pumpkin Roll
- 3 large eggs
- 1 cup splenda
- 2/3 cup canned pumpkin
- 1 tsp molasses
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 3/4 cup +1 tbsp flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 8 oz light cream cheese
- 3 tbsp splenda
- 1/2 cup light cool whip
- 2 tsp powdered sugar
Preheat oven to 350*.
Coat a 10x12 jelly roll or 13x9 cake pan with nonstick spray. Line the bottom of pan with wax paper and lightly spray wax paper with nonstick cookingspray. Set aside.
In med mixing bowl use electric mixer on high speed and beat eggs for 5 min; beat in splenda.
Whisk pumpkin, molasses, and spices into eggs.
Sift flour, baking powder and soda into pumpkin mixture.
Pour batter into prepared pan. Using spatula, completely level bater. Bake for 8 min until cake is springy to the touch and edges apperar dry. (do not over bake or cake will crack when rolled).
Lay smooth towel onto work surface. Sift powdered sugar onto towel.
As soon as cake comes out of oven, turn cake onto towel, amd loosely roll up. Cool.
In a small mixing bowl, beat cream cheese and splenda with a hand mixer. Beat in cool whip.
Unroll cooled cake. Spread filling over cake, stopping 1 inch from the farthest long side. Starting from the long side closest to you, reroll cake.
Cover with plastic wrap and refrigerate cake until ready to serve. Dust with powdered sugar before serving if desired.