Categories: Dessert

Ingredients

• CAKE
• 1/4 cup powdered sugar
• 2 tsp pumpkin spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup all-purpose flour
• 4 lg eggs
• 3/4 cup sugar
• 1 cup solid pack pumpkin
• FILLING
• 2/3 cup shortning
• 1 stick cold butter
• 1/3 cup evaporated milk
• 3 cups powdered sugar
• 1 tsp vanilla extract
• pinch salt
• 1 tsp pumpkin pie spice

Directions

1. CAKE

2. Preheat oven to 375 degrees

3. Sift powdered sugar generously over dish towel

4. Spray 15×10×1 jelly roll pan with cooking spray

5. line with waxed paper and spray paper with cooking spray

6. Combine pumpkin pie spice, baking powder, baking soda, and flour in small bowl.

7. In a large bowl beat eggs with an electric mixer until thick.

8. Gradually add sugar and pumpkin and then flour mix continuing to mix.

9. Mix for 1 more minute

10. Spread batter evenlly into pan.

11. Bake 9-12 min or until toothpick inserted is withdrawn clean

12. Immediatly loosen cak efrom pan and invert into towel.

13. Carefully remove wax paper from bottom of cake roll cake in towel beggining at narrow end.

14. Cool cake completly while rolled up on wire rac

15. FILLING

16. Combine Shortning and butter in a small deep mixing bowl. Beat with an electric mixer on high speed until smooth and fluffy.

17. In a seperate med bowl combine powdered sugar. evaporated milk. vanilla. salt, and pumpkin pie spice and mix on low speed until well combined.

18. Add shortning mix to powdered sugar mix beat on high speed until mix forms stiff peaks cover and fridge till use

19. CAKE

20. Unroll Cake and evenly spread filling over entire cake to edges.

21. Re-roll cake, wrap in plastic wrap and refrigerate for several hours.

22. Serve in slices

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