Category: Desserts - Cakes & Cupcakes

  Date Posted: 10/3/2009

  Author: {Unknown}

  Hits: 293

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  Prep Time:

  Total Time:

  Serves:

Cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup sifted flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup chopped pecans or walnuts (optional)
powdered sugar

Filling:
1 cup powdered sugar
8 oz. cream cheese, softened
4 Tbsp. butter, softened
1/2 tsp. vanilla

1. Beat eggs 5 minutes at high speed. Add sugar, pumpkin and lemon juice to beaten eggs.

2. Fold flour, baking powder, cinnamon, ginger, nutmeg and salt into egg mixture.

3. Grease a 10x15x1 inch jelly-roll pan. Line pan with waxed paper. Grease and flour the wax paper.

4. Pour cake batter into prepared pan and top with nuts if desired.

5. Bake 15 minutes at 375 deg. DO NOT OVER COOK!

6. Let cool. Cut away 1/4 inch crust, if it is too hard. Remove from pan and place on towel that has generously been sprinkled with powdered sugar. Roll like a jelly roll and let cool.

7. Make filling. Put ingredients in medium bowl and beat until smooth and fluffy.

8. Unroll cooled cake and spread with filling.

9. Reroll cake, wrap in the towel and refrigerate.

10. Cut in rounds and serve.

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