|
|
|
3 eggs 1 c. sugar 2/3 c. pumpkin 1 tsp. baking soda 1 tsp. cinnamon 3/4 c. all-purpose flour Filling: 8 oz. cream cheese 4 tsp. butter 1 c. 10x sugar 1 tsp. vanilla Beat eggs and sugar together, then add all next ingredients. Grease (I use spray) jelly roll pan and spread mixture evenly in pan. Bake at 375 degrees for 15 to 20 minutes. After taking from oven, let stand about 5 minutes before removing from pan. Sprinkle on a small amount of 10x sugar. Loosen around edges and turn upside down onto wax paper. Roll up and wait until cool, approximately 45 minutes while you make the filling. Unroll the cake. Spread on the filling and re-roll. Refrigerate before slicing or freeze if making in advance. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |