Title: Pumpkin Cake Roll
Categories: Cake
Yield: 1 Servings
| 3 | | Eggs |
| 1 | c | Sugar |
| 2/3 | c | Pumpkin |
| 1 | ts | Lemon juice |
| 3/4 | c | Flour |
| 1/2 | ts | Nutmeg |
| 1 | ts | Ginger |
| 2 | ts | Cinnamon |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Powdered sugar |
| 6 | oz | Cream cheese |
| 4 | ts | Butter or margarine |
| 1/2 | ts | Vanilla extract |
Beat 3 eggs at high speed for 5 minutes. Gradually, add 1 cup sugar. Stir
in 2/3 cup pumpkin and 1 tsp. lemon juice. Mix the next 6 ingredients and
fold into pumpkin mixture. Pour into a greased and floured cake pan. Top
with chopped walnuts. Bake @ 375 degrees for 15 minutes. After baked,
sprinkle a towel with powdered sugar. Tip cake out onto the towel. Sprinkle
the cake with powdered sugar. Roll up in the towel and let cool. Topping:
Place powdered sugar, cream cheese, butter and vanilla extract in mixing
bowl. Beat until smooth. Unroll cake, gently, and spread withcream cheese
mixture. Roll cake again. Chill.