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    Pumpkin Cake Roll


    Source of Recipe


    Donna (cookie lady)
    Pumpkin Cake Roll

    3 eggs
    1 cup sugar
    2/3 cup pumpkin
    1 tsp. lemon juice
    3/4 cup flour
    1 tsp. baking powder
    2 tsp. cinnamon
    1 tsp. ginger
    1/2 tsp nutmeg
    1/2 tsp. salt
    1 cup finely chopped pecans

    Filling:
    1 cup powdered sugar
    2 ( 3oz. ) pkg. cream cheese softened
    4 Tbs. butter or margarine
    1/2 tsp. vanilla

    Beat eggs on high speed of mixer for 5 minutes; gradually beat in granulated sugar. Stir in pumpkin and lemon juice.

    Stir together flour, baking powder, cinnamon,ginger,nutmeg and salt.
    FOLD into pumpkin mixture; spread in greased and floured 15x10x1 inch pan.

    Top with 1 cup finely chopped pecans.
    Bake @ 375º for 15 minutes; turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together; cool.
    Unroll.

    Mix filling ingredients,and spread over cake. Roll and chill.
    Makes about 8 servings
    Note: cake should be refrigerated and improves after a day or more

 

 

 


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