PECAN PIE CAKE ROLL

Pecan pie filling rolled into a light sponge cake make this pecan pie cake roll a perfect Thanksgiving dessert.

Ingredients

Cake

• 3 Eggs
• 1 cup Sugar
• 3 tbsp Water , cold
• 1 cup Bob's Red Mill organic unbleached white all-purpose flour
• 1 tsp Baking powder
• 1/4 tsp Salt
• 1 tsp Butter nut flavoring
• 2 c Pecans , chopped
• 1/2 c Confectioner's sugar , for dusting towel

Filling

• 1 c Sugar
• 1 1/2 c Corn syrup
• 4 Eggs
• 1/4 c Butter , melted
• 1 1/2 tsp Vanilla extract
• 2 c Pecans , chopped

Instructions

1. Preheat oven to 375°F.
2. Line a greased 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 mixture becomes thick.
5. Stir in water and butter nut flavoring.
6. ...........
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