BEST PECAN PIE CAKE ROLL

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INSTRUCTIONS:

1 ) Preheat oven to 375°F.

2 ) Line a greased 15×10 inch jelly roll pan with parchment paper.

3 ) In a large bowl, beat eggs for 3 minutes.

4 ) Gradually add sugar; beat eggs in a mixer on high for 2 minutes or until the mixture becomes thick.

5 ) Stir in water and butternut flavoring.

6 ) Combine dry ingredients and gently fold the mixture into the eggs. Don’t over mix, you don’t want to deflate the eggs.

7 ) Pour the batter into the pan and spread it evenly. You want to make sure it is even so the edges don’t cook more than the center and crumble when you go to roll the cake.



8 ) Bake 13 – 15 minutes or until cake springs back when lightly touched. Halfway through baking sprinkle chopped pecans over the cake and press down very lightly. Continue baking the remainder of the time then remove from oven and cool cake in pan for 5 minutes.

9 ) Invert cake onto a kitchen towel dusted with confectioners’ sugar and peel off the parchment paper.

10 ) Starting with a short side roll the cake up in the towel. Let the cake cool completely like that.

11 ) Unroll the cake and spread filling evenly over cake leaving a little space around the edges.

12 ) Roll the cake back up.

13 ) Store in the refrigerator.

FILLING:

1 ) Preheat oven to 350°F.

2 ) Mix all ingredients together in a bowl then pour into a 9 inch pie dish and bake 45 minutes or until only the center jiggles when moved.



3 ) Use a spoon to stir filling up every 10 minutes.

4 ) When ready remove filling from the oven and let cool for 10 minutes before spreading on cake.

NUTRITION
calories: 619kcal, carbohydrates: 81g, protein: 8g, fat: 33g, saturated fat: 5g, polyunsaturated fat: 8g, monounsaturated fat: 16g, cholesterol: 119mg, sodium: 151mg, potassium: 191mg, fiber: 4g, sugar: 69g, vitamin a: 300iu, vitamin c: 0.8mg, calcium: 50mg, iron: 1.6mg

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