1 Review

This is spectacular. I pretty much followed the recipe except I used a combination of sugar and Splenda to cut down the sugar (it baked up just fine, you don't bake it very long). I also (oops!) used too much cool whip so it came out a little, uh, stuffed, which I don't think the author intended. Tip: unroll the cooled cake (make sure it's cooled or it could crack) onto a large piece of plastic wrap or wax paper for easier rolling and storage. The only problem I had was that the nutmeg was too strong, making the cake a little bitter. I think it was my nutmeg, not the recipe, but next time I'll use mace.

0 people found this helpful. Was it helpful to you? [Yes] [No]
eightball1751 November 01, 2009
Low Fat Pumpkin Roll #2