Pumpkin Cake Roll
Source of Recipe
Donna (cookie lady)
Pumpkin Cake Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp nutmeg
1/2 tsp. salt
1 cup finely chopped pecans
Filling:
1 cup powdered sugar
2 ( 3oz. ) pkg. cream cheese softened
4 Tbs. butter or margarine
1/2 tsp. vanilla
Beat eggs on high speed of mixer for 5 minutes; gradually beat in granulated sugar. Stir in pumpkin and lemon juice.
Stir together flour, baking powder, cinnamon,ginger,nutmeg and salt.
FOLD into pumpkin mixture; spread in greased and floured 15x10x1 inch pan.
Top with 1 cup finely chopped pecans.
Bake @ 375� for 15 minutes; turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together; cool.
Unroll.
Mix filling ingredients,and spread over cake. Roll and chill.
Makes about 8 servings
Note: cake should be refrigerated and improves after a day or more
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