PUMPKIN CAKE ROLL|
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. baking powder
3/4 c. flour
1 c. nuts, finely chopped
1 c. powdered sugar
2 (3 oz.) pkg. cream cheese
4 Tbsp. oleo
1/2 tsp. vanilla
Beat eggs on high speed of mixer for 5 minutes. Gradu-
ally beat in sugar. Stir in pumpkin and lemon juice. Stir
together ginger, nutmeg, salt, cinnamon, baking powder and
flour. Fold into pumpkin mix. Spread on greased, floured 15 x
10-inch pan. Top with 1 cup finely chopped nuts. Bake at 375 degrees
for 15 minutes. Turn out on towel sprinkled with powdered
sugar. Start at narrow end and roll towel and cake together;
cool. Unroll. Combine powdered sugar, cream cheese, oleo and
vanilla. Beat until smooth; spread over cake. Roll cake.
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