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PUMPKIN CAKE ROLL 3 eggs 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. Chill. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |