Scary Squash Cake Roll

by Patty G
(New Jersey)

A favorite in our house, No one knows how healthy it is! This is a cake that is made from Yellow squash or Butternut squash puree.
As soon as one cake is gone, they ask for another.
Freezes well, also.

3 large eggs
1 cup sugar
2/3 cup squash or butternut puree
1 teaspoon lemon juice
3/4 cup all purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg; fresh grated
1/2 teaspoon salt

Confectioners sugar

Filling
Combine:
1 8 oz. package cream cheese; softened
1/2 stick (4 Tablespoons) softened butter
1 cup confectioners sugar
1/2 teaspoon vanilla

Preheat oven to 350F.

Beat eggs until lemon colored; about 3 minutes.
Add all other cake ingredients except confectioners sugar.
Prepare pan.
Line jelly roll pan with foil (this is a cookie tin).
Using a disposable glove grease foil with shortning, toss the glove; sprinkle foil with flour; shake it around to coat.
Pour cake batter into pan and bake about 10 minutes.
Lay a clean kitchen towel out on counter; sprinkle
(use a sifter) with lots of confectioners sugar.
Flip cake onto towel, remove foil.
Roll cake up into towel, set aside to cool.

Prepare filling.

When cake is cool enough to fill; roll cake out.
Spread filling and roll up with out towel.
Trim the edges (good time to taste test).

I use plastic wrap to cover and store the cake.
Refridgerate until time to cut and serve.

At least 8 slices, Can double that by slicing thinner.
Really pretty spiral when you serve it and tastes Great!
Worth all the trouble and once you get the hang of the rolling in the towel and cooling bit you'll make it all the time.