2005-10-11

3 eggs
1 cup sugar
1 teaspoon lemon juice
2/3 cup pumpkin
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons lemon juice
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon sugar
1 cup chopped nuts
1 cup powdered sugar
6 ounces cream cheese -- softened
4 tablespoons butter -- softened
1/2 teaspoon vanilla

Beat 3 eggs at high for 5 minutes

Gradually add: 1 cup sugar, 1 tsp. lemon juice, 2/3 cup pumpkin

In separate bowl, mix: 3/4 cup flour, 1 tsp. baking powder, 2 tsp. cinnamon, 2 tsp. lemon juice, 1/2 tsp. salt, 1 tsp. ginger, 1 tsp. nutmeg. Add to pumpkin mixture.

Line jelly roll pan with parchment paper. Pour mix in jelly roll pan, top with 1 cup chopped nuts

Bake 15 minutes at 375

Powder sugar a towel. Turn cake upside down onto towel. Remove paper. Roll up the cake, with the towel still on top of it and let cool 1/2 hour.

Unroll and spread with 1 cup powdered sugar, 6 oz. cream cheese, 4 tbsp. butter and 1/2 tsp. vanilla (Edited by Plain Jane: mix together the cream cheese, sugar etc. before you spread it on there. OH I KNOW IT SHOULD BE OBVIOUS, but some dumbshit will layer it. Not that *I* would or anything)

Reroll with wax paper and foil - and refrigerate