Pumpkin Cake Roll
From the kitchen of Debra Oliver
Ingredients
Cake:
3 eggs
1 cup sugar
3/4 cup pumpkin
1 teaspoon lemon juice
2 cups nuts, divided
1/2 teaspoon salt
3/4 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup powdered sugar
Filling:
4 tablespoons margarine
1 cup powdered sugar
1 teaspoon vanilla
6 ounces cream cheese
Directions
Preheat oven to 350 degrees.
Grease and flour a cookie sheet pan.
Beat eggs at high speed for 5 minutes. Gradually add sugar, lemon juice and pumpkin.
Mix in 1 cup nuts, salt, flour, soda, cinnamon, ginger and nutmeg.
Spread prepared cookie sheet.
Top with remaining nuts, chopped fine.
Bake 15 minutes.
Sprinkle powdered sugar on a tea towel; turn cake onto towel and roll. Cool 1 hour and unroll.
To make the filling; let the cream cheese and margarine soften; blend with powdered sugar and vanilla. Spread filling on cake and roll up again.
Chill before serving.
