Pumpkin Roll II

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Ingredients

SERVINGS 8-10
  • 3 eggs
  • 1 cup sugar
  • 2⁄3 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 3⁄4 cup flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1⁄2 teaspoon nutmeg
  • 1⁄2 teaspoon salt
Filling
  • 1 (8 ounce) package cream cheese
  • 4 tablespoons margarine
  • 1 cup powdered sugar
  • 1⁄2 teaspoon vanilla

Instructions

1 _ Beat eggs and sugar. Add pumpkin and lemon juice, mixing well, then dry ingredients.

2 _ Spread batter into a greased and waxed-paper-lined 10x15 jelly roll pan. Bake at 375 for 15 minutes.

3 _ Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes.


4 _ Filling: Beat cream cheese and margarine; add sugar and vanilla. Beat till smooth.

5 _ Unroll cake and spread filling evenly.

6 _ Re-roll and chill at least one hour before serving.

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