- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 268.2
- Total Fat: 17.2 g
- Cholesterol: 29.1 mg
- Sodium: 246.3 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 1.7 g
- Protein: 6.6 g
butternut squash cake rollSubmitted by: ALICERABBITS
* Egg substitute, liquid (Egg Beaters), 3/4 cup
* Sucralose (like Splenda), 24 tsp --1/2 cup
* Granulated Sugar 1/2 cup
* Butternut Squash (mashed), 2/3 cup
* Whole Wheat Flour, 1/4 cup
* Organic All-Purpose White Flour, 1/2 cup
* Baking Soda, 1 tsp
* Cinnamon, ground, 1 tsp
* Walnuts, 1 cup, chopped
* confectioner sugar 1/4 cup
* Cream Cheese, 8 oz pkg
* Land O Lakes, Light Butter, Salted, 2 Tbsp,
* Splenda, 48 tsp)--1 cup
* Vanilla Extract, 1 tsp
In a large bowl combine first three ingredients. Stir in squash.
Combine the flour, baking soda, and cinnamon; fold into squash mixture. Spread batter into prepared pan. Sprinkle with walnuts.
Bake at 375 for 13-15 minutes or until toothpick comes out clean. Cool 10 minutes.
Turn cake onto dishtowel dusted with confectioners sugar. Gently peel off wax paper. Roll up cake in towel, jelly roll style, starting with a short side. cool completely.
Beat all of filling ingredients together until smooth. Unroll cake, spread filling up to 1" of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving dust with confectioners sugar if desired. Serves 10.
Serving Size: Makes 10 slices
Number of Servings: 10
Recipe submitted by SparkPeople user ALICERABBITS.