3 Eggs
1 c Granulated sugar
2/3 c Canned pumpkin
1 ts Vanilla extract
3/4 c All-purpose flour
2 ts Ground cinnamon
1 ts Baking powder
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/2 ts Salt
Powdered sugar
PEANUT BUTTER WHIPPED CREAM
1 c REESE’S Peanut Butter Chips
1/3 c Milk
1 1/2 c Miniature marshmallows; OR
15 -large marshmallows
1 c Cold whipping cream
1/2 ts Vanilla extract
Heat oven to 350 F. Grease 15-1/2×10-1/2×1/2-inch jelly-roll pan. Line
bottom of pan with wax paper; grease paper. In large bowl, beat eggs on
high speed of electric mixer until very thick and lemon colored, about 5
minutes. Gradually add granulated sugar, beating until sugar dissolves.
Stir in pumpkin and vanilla. Stir together flour, cinnamon, baking powder,
ginger, nutmeg and salt; fold into pumpkin mixture. Spread batter evenly
into prepared pan. Bake 12 to 15 minutes or until top springs back when
touched lightly in center. Immediately loosen edges from side of pan.
Invert cake on clean lint-free towel sprinkled generously with powdered
sugar. Carefully remove wax paper. While hot, roll cake and towel together
from narrow end in jelly roll fashion. Cool on wire rack. Unroll cake;
remove towel. Evenly spread PEANUT BUTTER WHIPPED CREAM on cake almost to
edges. Starting at same narrow end, roll up. Place cake, seam-side down, on
platter. Sprinkle with powdered sugar; refrigerate before serving. Cover;
refrigerate leftover cake. 10 servings.
PEANUT BUTTER WHIPPED CREAM:
In saucepan over low heat, melt peanut butter chips with milk. Add
marshmallows, stirring until melted. Cool to lukewarm. In bowl, beat
whipping cream until stiff; fold in peanut butter chip mixture and vanilla.
About 2 cups whipped cream.
Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.
Meal-
Yields
10 Servings