Ingredients:
Cake:
3/4 cup Cannabis flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Pure Pumpkin
Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons Cannabis butter or margarine, softened
1 teaspoon vanilla extract
1 cup walnuts, chopped (optional)
Recipe by: Cassidy Wolfe & weedist.com
Steps:
Cake:
1. Preheat oven to 375° F.
2. Grease 15 x 10-inch jelly-roll pan; line with wax paper.
3. Grease and flour paper.
4. Sprinkle a thin, cotton kitchen towel with powdered sugar.
5. Combine cannabis flour, baking powder, baking soda, cinnamon and salt in small bowl.
6. Beat eggs and granulated sugar in large mixer bowl until thick.
7. Beat in pumpkin.
8. Stir in cannabis flour mixture.
9. Spread evenly into prepared pan.
10. Bake for 12 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)
11. Immediately loosen and turn cake onto prepared towel.
12. Carefully peel off paper.
13. Roll up cake and towel together, starting with narrow end.
14. Cool on wire rack.
Filling:
1. Beat cream cheese, 1 cup powdered sugar, cannabis butter and vanilla extract in small mixer bowl until smooth.
2. Carefully unroll cake.
3. Spread cream cheese mixture over cake then re-roll cake.
4. Wrap in plastic wrap and refrigerate at least one hour.
Ingredients:
Cake:
3/4 cup Cannabis flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Pure Pumpkin
Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons Cannabis butter or margarine, softened
1 teaspoon vanilla extract
1 cup walnuts, chopped (optional)
Steps:
Cake:
1. Preheat oven to 375° F.
2. Grease 15 x 10-inch jelly-roll pan; line with wax paper.
3. Grease and flour paper.
4. Sprinkle a thin, cotton kitchen towel with powdered sugar.
5. Combine cannabis flour, baking powder, baking soda, cinnamon and salt in small bowl.
6. Beat eggs and granulated sugar in large mixer bowl until thick.
7. Beat in pumpkin.
8. Stir in cannabis flour mixture.
9. Spread evenly into prepared pan.
10. Bake for 12 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)
11. Immediately loosen and turn cake onto prepared towel.
12. Carefully peel off paper.
13. Roll up cake and towel together, starting with narrow end.
14. Cool on wire rack.
Filling:
1. Beat cream cheese, 1 cup powdered sugar, cannabis butter and vanilla extract in small mixer bowl until smooth.
2. Carefully unroll cake.
3. Spread cream cheese mixture over cake then re-roll cake.
4. Wrap in plastic wrap and refrigerate at least one hour.
Recipe by: Cassidy Wolfe & weedist.com