4 eggs, separated
1/4 tsp. cream of tartar
3 ounces of cream cheese
1/4 tsp. vanilla
2 Tbs. Splenda
4 Tbs. softened butter
2 ounces of softened cream cheese
Sweetener to taste ( I used powdered E and some splenda)
(if you want, a touch of molasses)
cinnamon to taste
3 Tbs. cream in a small sauce pan
1 Tbs. butter
1 Tbs. cream cheese
touch of vanilla
Sweetner to taste
Separate the eggs,...whites in a big bowl..mix with a mixer, add cream of tartar then whip until stiff..
Other bowl: Mix yolks, cream cheese, Splenda, vanilla..After mixing whites, use the same mixer to mix this until smooth.
Fold a bit of the white into the yolk, then fold the yolk mixture into the whites and fold until incorporated..gently.
Take a 9 x 13 pan and line with parchment paper and put oppsie batter in it and bake
at 300 until done..(25-30 minutes)
Flip oopsie out and peel back the parchment..Save the parchment.
Mix this in a bowl while oopsie is baking..When oopsie is cool, spread this on top
of the whole oopsie and then sprinkle with chopped pecans..
Now, this is what I did: Slice filling covered oopsie into 3 long sections..
Take parchment paper and place it back into the 9 x 13 pan. Start in the center
of the paper and roll the first section of oopsie like a rose, then add on the pieces into a spiral until you run out of oopsie.
Mine was pretty tall so I squished it down with my hands a little..LOL..Next time I might cut the oopsie into 4 sections or 5..
Sprinkle top of the giant roll with pecans and bake at 325 for 15 minutes. Remove, let cool then add frosting..
Let this cook down a bit, til smooth and creamy. Let it cool before pouring it over the oopsie coffee cake/giant roll.