PUMPKIN CAKE ROLL
Teresa
ingredients
INGREDIENTS FOR PUMPKIN CAKE- 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. Salt
- 1/2 Tsp Nutmeg
- 1 Cup finely Chopped Walnuts
- 1 Cup Powered Sugar
- 8oz Package Cream cheese
- 4 Tablespoons Butter
- 1/2 Tsp Vanilla
directions
MAKING THE CAKE
- 1
Beat eggs on high speed for 5 minutes, gradually beat in sugar, stir in pumpkin and lemon juice. In another bowl combine flour, baking powder, cinnamon, ginger, salt and nutmeg. Fold into pumpkin. Spread in greased & Floured 15x10x1 inch pan (cookie sheet). Top with walnuts. Bake for 15 minutes. Turn out on towl sprinkled with powdered sugar - starting at narrow end roll towel & cake together.
- 2
Cool Completely!
PREPARING THE FILLING
- 1
When Pumpkin cake is cool. Unroll the cake.
- 2
Combine the powered sugar, cream cheese, butter and vanilla, beat smooth. Spread over cake. Then Roll cake back up slowly hoping it will not crack.
- 3
KEEP REFRIGERATED!
Source: Teresa
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