Pumpkin Cake Roll 1
Ingredients
3 eggs
1 C. sugar
1 C. of confectioners sugar
2/3 C. canned pumpkin
1 tsp. lemon juice
3/4 C. flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 C. finely chopped nuts
Filling:
6 ounces cream cheese
4 Tbsp. butter
1/2 tsp. vanilla
Cooking Instructions
Beat eggs on high speed of mixer for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. Combine the flour, baking powder, cinnamon and salt, fold into pumpkin batter. Spread in greased and floured jellyroll pan (15″ x 10″ x 1″) and sprinkle top with finely chopped nuts. Bake at 375 degrees for 15 minutes. Turn out on dishtowel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake up; cool and unroll. Filling: Combine filling ingredients and beat until smooth. Spread filling over cake, roll and chill. Decorate with shaved chocolate.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)