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Pumpkin Roll with Cream Cheese Filling - Pumpkin Cake Roll
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Recipe Information
Description:
This roll won 1st place in Betty Crockers back in 1975, I believe.

Ingredients
  • 3 eggs
  • 1 cup (225 ml) granulated sugar
  • 2/3 cup (150 ml) pumpkin
  • 1 tsp (5 ml) lemon juice
  • 3/4 cup (175 ml) all purpose flour
  • 1 tsp (5 ml) baking powder
  • 2 tsp (10 ml) cinnamon
  • 1 tsp (5 ml) ginger
  • 1/2 tsp (2 ml) nutmeg
  • 1/2 tsp (2 ml) salt
  • 1/2 cup (125 ml) chopped walnuts
  • Filling:
  • 1 cup (225 ml) confectioners sugar
  • 2 pkgs of 3 oz (84 grm) cream cheese
  • 4 tbsp (60 ml) margarine
  • 1/2 tsp (2 ml) vanilla
Preparation
  • Combine the filling ingredients and beat smooth. Set aside.
  • Beat eggs on high speed of mixer for 5 minutes, gradually beat in sugar.
  • Stir in pumpkin and lemon juice.
  • Stir together dry ingredients; fold into pumpkin mixture.
  • Grease and flour a sheet of foil and place in a 15 inch by 10 inch pan.
  • Top with nuts.
  • Bake at 375 degrees (200 C.) for only 15 minutes.
  • Immediately turn this out on a towel (not terry) that has been sprinkled with confectioner sugar.
  • Starting at the narrow end, roll the towel and cake together, and let cool.
  • When cool, unroll and spread the cream cheese filling over the cake.
  • Reroll the cake.
  • Chill and serve.
  • ENJOY. this is really delicious....
Comments
Got this recipe from friend and it is fun to make and very good. I was looking for some interesting soup recipes and came across your request. Although it is after the holidays, I am sure you will still enyoy. Good luck.

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