PUMPKIN CAKE ROLL

Mechelle's favoirte
This recipe looks long but it isn’t difficult if you follow the steps outlined below. It is definitely worth the effort!


PUMPKIN CAKE ROLL

PREPARE PAN FIRST! Coat 10” X 15” jelly roll type pan with butter or margarine. Line with waxed paper and coat paper with butter or margarine.
Pre heat oven to 375 °.
Measure, mix together and set aside.
¾ C flour
1 t baking powder
½ t salt
2 t cinnamon
1 t ginger
1 t nutmeg

Measure, mix and set aside.
2/3 C Pumpkin
1 t lemon juice
1 t vanilla

Chop and set aside:
1 C Nuts

Place a dish towel (not terry cloth) on the counter and
sprinkle generously with
powdered sugar

Beat until thick and lemon colored.
3 eggs

While beating, gradually add:
1 C sugar

Set mixer on low speed and add
pumpkin mixture

Remove from mixer and fold in
flour mixture

Spread in prepared pan and sprinkle with
nuts

Bake 15 minutes or until center is springy to the touch.
Remove from oven and invert on prepared towel.
Carefully remove pan and waxed paper.
Roll cake and towel up together beginning at narrow end of the pan.
Allow to cool in rolled position about 15 minutes while
you prepare filling.


FILLING

Cream together:
6 oz. cream cheese
¼ C butter
1 C powdered sugar
½ t vanilla

Carefully unroll cake and spread on filling. Re-roll the
cake without the towel and place on serving plate.
Sprinkle with powdered sugar and cover tightly with
plastic wrap. Refrigerate, freeze or EAT & ENJOY! Serves 8.