2006-07-12

From Jam's Junction

Cake Ingredients:
2/3 cup Canned Pumpkin
1 cup Sugar
3 Eggs
3/4 cup Flour
1 teaspoon Lemon Juice
1 teaspoon Baking Powder
2 teaspoon Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoon Nutmeg
1/3 teaspoon(or less) Salt
1 tablespoon Powdered Sugar
Filling Ingredients:
6 ounces Cream Cheese
1cup Powdered Sugar
4 tablespoons Margarine or Butter
2/3 teaspoon Vanilla Extract
Powdered Sugar

For Cake:

Beat eggs on high for four to five minutes, while gradually adding the sugar.

Stir in at medium or low speed pumpkin, and lemon juice.

Mix together dry ingredients: flour, baking powder, and spices. Fold dry ingredients into the pumpkin mixture.

Pre-heat oven to 375 degrees.

Spread cake mix into a 15x10x1 jelly roll pan. Bake for 15 minutes.
Remove from oven and loosen edges with spatula. Sprinkle powdered sugar onto a cheesecloth and turn cake onto the
cheesecloth.

Roll warm cake, starting at narrow end into a roll with the cheesecloth. Allow to cool to room temperature.

Filling Preparation:

In a mixing bowl, mix all ingredients until smooth. Unroll cake and remove cheesecloth. Spread filling onto the cake. Re-roll the cake. Chill for several hours or overnight.

Sprinkle with powdered sugar prior to serving. Try a drizzle of chocolate syrup for a change of pace.