Pumpkin Cake Roll
List of Ingredients
Pumpkin Cake Roll
3 eggs 2 tsp. cinnamon
1 cup sugar 1 tsp.ginger
2/3 cup pumpkin 1/2 tsp. nutmeg
1 tbsp. lemon juice 1/2 tsp. salt
3/4 cup flour walnuts
1 tsp. baking powder
Filling:
1 cup powdered sugar 4 tbsp.butter
6 ounces softened cream cheese
1/2 tsp.vanilla 2/3 cup chopped walnuts
Recipe
Beat eggs on high speed for 2 min.Gradually beat in sugar.
Stir in pumpkin and lemon juice.Combine flour with rest of
dry ingredients.Mix into pumpkin mixture.Spread into 10x15
greased jelly roll pan.Bake for 10-15 minutes at 375 degrees.
Do not overbake.Loosen edges with a knife,then turn onto a
towel which is well covered with powdered sugar.Starting at a narrow end,roll towel and cake together.Let this cool twenty minutes.While this is cooling mix filling ingredients together until well blended.Spread over cake leaving about 1/2 inch on each side and roll up.Cut off slice on each end to improve appearance Wrap in plastic wrap and chill well.Freezes good.Note:1 large can pumpkin will make 5 pumpkin rolls.Make sure cake has cooled before adding filling or mixture will melt.
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