Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Pumpkin Roll




Source of Recipe


by Shanny, from L. Brock


List of Ingredients




CAKE:
3 eggs, beaten until fluffy
2/3 cup canned pumpkin
1 cup sugar
3/4 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 cup chopped pecans

FILLING:
2 tbsp. butter
8 ounces cream cheese
1 cup powdered sugar
1½ tsp. vanilla extract

Recipe



Prepare jelly roll pan by greasing, lining with waxed paper, and greasing again. Prepare kitchen towel (better if not terry cloth) by sprinkling one side completely with powdered sugar.

Blend pumpkin, sugar, flour, baking soda and cinnamon into beaten eggs.

Pour into jelly roll pan, sprinkle with chopped nuts, and bake 15 minutes at 375°. When done baking, turn out at once onto prepared towel; remove waxed paper and, beginning at one narrow end, quickly roll up. Allow to cool completely.

Meanwhile, prepare the filling by blending all ingredients until smooth.

Gently unroll the cake (don't try to straighten it). Spread filling inside and carefully re-roll.

Refrigerate overnight. Sprinkle with powdered sugar just before serving, if desired.