Peaches and Cream Roll

3 eggs

1/4 tsp vanilla

3/4 cup packaged complete buttermilk pancake mix

3/4 cup granulated sugar or (Splenda for a sugarfree touch)

1/4 tsp salt (if desired)

1 Tbsp light or dark rum (or rum extract)

4 large peaches, peeled, pitted and chopped (approx. 4 cups)
or 1 16oz frozen unsweetened peach slices, thawed, drained
and chopped

1 cup whipping cream

1/2 cup granulated sugar (or 1/2 cup Splenda)

powered sugar

Grease and flour a 15x10x1 inch jelly-roll pan; set aside. In a large mixing bowl beat eggs, salt,

vanilla with an elecrtic mixer on high speed on high speed until thick.

Gradually add the 3/4 cup sugar; beat 4-5 minutes until light and fluffy.

Add pancake mix; beat on low speed until mixed. Spread batter in prepared pan. Bake in a 400 oven

until golden brown and cake springs back when lightly touched in the middle. Immediately loosen

cake from pan and transfer to a towel sprinkled with powdered sugar. Roll up towel and cake, jelly roll style,

starting from one of the short sides. Cool on a wire rack. Meanwhile add rum to peaches; set aside.

Beat together whipping cream and 1/2 cup sugar till stiff peaks form. Unroll cake, remove towel.

Spread cake with 1/2 whipped cream mixture. Top with drained peaches. Spread with remaining

cream. If desired, sprinkle with powered sugar.

Cover and chill till serving time. Makes 10 servings.

Notes: Instead of a towel, I have used wax paper or parchment paper. Linen towels work better than terry cloth.

Also, I have made this using raspberries or strawberries.