Yvette's ~*
Pumpkin Cake Roll ~* &~* NOTE: Cake should be refrigerated and improves after a day or so ~~** ()()()(()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()() Cake: 3 eggs 1 cup granulated sugar 2/3 cup pumpkin 1 teaspoon Lemon juice 3/4 cup flour ( plain/all purpose ) 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 cup finely chopped pecans Filling: 1 cup powdered sugar 2 3~ounce creamcheese 4 tablespoons butter or oleo 1/2 teaspoon vanilla _-_-_-_-_-_-_-_-_-_-_ beat eggs on high speed of mixer for 5 minutes......... gradually fold in granulated sugar............ stir in pumpkin and Lemon juice........... stir together flour, baking powder, cinnamon, ginger, nutmeg & salk....... fold into pumpkin mixture.... spread in greased & floured 15x10x1 inch pan.. top with 1 cup pecans..... Bake @ 375 degrees for 15 minutes........ turn out on towel sprinkled with powdered sugar...... starting at narrow end, roll cake and towel together............ cool....... unroll.......... mix filling and spread on cake...... roll & chill.......... ^&~* makes about 8 servings ~~** {}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{} |
Yvette's ~*
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