PUMPKIN CAKE ROLL

PUMPKIN CAKE ROLL

Cake

3 eggs
1 cup sugar
2/3 cup canned or fresh pumpkin
1 tsp. lemon juice
3/4 cup. flour
1 tsp. baking powder
2 tsps. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup finely chopped nuts

Filling
1 cup powdered sugar
2 3 oz. pkgs. cream cheese
4 Tbsps. butter
1 tsp. vanilla

Cake: Beat the eggs for five minutes; gradually beat in the sugar. Add pumpkin and lemon juice. Combine the dry ingredients and fold into the pumpkin mixture. Spread onto a greased and floured 15-by-10-by- 1-inch jelly roll pan. Top with finely chopped nuts. Bake at 375 degrees for fifteen minutes. Carefully turn hot cake out onto a tea towel sprinkled with powdered sugar. Starting at the narrow end, roll the towel and cake together and let it cool. Unroll.

Filling: Combine powdered sugar, cream cheese, butter, and vanilla. Beat until smooth and spread over pumpkin cake. Carefully roll up cake. Chill.

-- Phyllis Ackerman, Red Hill