1 cup sugar
1/2 teaspoon cinnamon
3/4 cup self-rising flour
1/2 cup chopped pecans, optional
1 1/2 cup powdered sugar
8 ounces cream cheese
1/4 cup butter or stick margarine
1/2 teaspoon vanilla
HEAT oven to 375 degrees.
COMBINE and beat all cake ingredients except nuts.
LINE a 10- by 14-inch jellyroll pan or sided cookie sheet and line with waxed paper. Lightly grease the waxed paper. Spread dough evenly on pan. Sprinkle with nuts, if desired.
BAKE for 13 to 15 minutes.
SPREAD a clean dishtowel or sheet of waxed paper on the countertop or cutting board and sprinkle with powdered sugar. Up end the cake onto the dishtowel or waxed paper. Peel off the waxed paper that remains on top after baking.
SPRINKLE more powdered sugar on top of cake. Start at the shorter side and roll the cake up jelly roll style.
COOL for several hours.
COMBINE powdered 1 1/2 cup powdered sugar, cream cheese, butter or margarine and teaspoon in a bowl and beat until smooth.
UNROLL cooled cake and spread filling evenly over cake.
SEPARATE cake from dish towel while rolling the cake back up.
WRAP tightly and refrigerate overnight.
SLICE to serve.
Source: First Baptist Church of Woodville Ladies Circle cookbook