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Cake Ingredients:
- 3 eggs, beaten
- 1 c white sugar
- 2/3 c pumpkin puree
- 1 Tbs lemon juice
- 3/4 c flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/4 c powdered sugar (to sprinkle on towel)
- 1 c confectioners' sugar
- 1/4 cup butter, softened
- 1- 8 oz pkg cream cheese
- 1 tsp vanilla extract
- Powdered sugar sifted over rolled cake
- 1 cup walnuts or pecans, chopped
- In a large bowl, mix (cake ingredients): eggs, sugar, pumpkin, & lemon juice.
- In a separate bowl mix (cake ingredients): flour, salt, baking powder, cinnamon, ginger, & nutmeg.
- Add the egg mixture to the flour mixture & stir until well blended.
- Spray a 10 1/2" by 15" non-stick cookie sheet with cooking spray. Pour the batter onto the cookie sheet, spreading evenly.
- If using walnuts or pecans sprinkle evenly over batter.
- Bake until a toothpick inserted into the center comes out clean.
- Prepare a clean kitchen towel by sprinkling heavily with powdered sugar.
- After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel. Starting at one end, roll up the cake into the towel. Cool 30-40 minutes.
- For the filling, stir together: cream cheese, powdered sugar, vanilla & butter. Mix well.
- After the roll has cooled, unroll it & spread the filling evenly. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.
- If not using walnuts or pecans sift on powdered sugar before serving.
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