Pumpkin Cake Roll
Source of Recipe
Internet
List of Ingredients
3 Eggs
1 cup sugar`
3/4 cup flour
3/4 cup canned pumpkin or fresh
1-1/2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 tsp. lemon juice
1 cup finely chopped walnuts or pecans
FILLING
1 pkg. 8 oz softened cream cheese
1/4 cup butter/margarine
1-1/2 cup confectioners sugar
1/2 tsp. vanilla
Recipe
Line a greased 15-in.x 10-in x 1-in. baking pan with waxed paper or parchment paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, salt, mix well, add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans/walnuts. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto kitchen towel dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in towel, jelly roll style, starting with short side. Cool completely on a wire rack. In mixing bowl, mix all filling ingredients; beat until smooth. Unroll cake, remove towel, fill with filling, and roll back up, seam side down, sprinkle with confectioners sugar before serving, and slice, you can make this and freeze it until ready to eat.
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