| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 2/3 |
c |
Pumpkin |
| 1 |
ts |
Lemon juice |
| 3/4 |
c |
Flour |
| 1/2 |
ts |
Nutmeg |
| 1 |
ts |
Ginger |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Powdered sugar |
| 6 |
oz |
Cream cheese |
| 4 |
ts |
Butter or margarine |
| 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
Beat 3 eggs at high speed for 5 minutes. Gradually, add 1 cup sugar. Stir
in 2/3 cup pumpkin and 1 tsp. lemon juice. Mix the next 6 ingredients and
fold into pumpkin mixture. Pour into a greased and floured cake pan. Top
with chopped walnuts. Bake @ 375 degrees for 15 minutes. After baked,
sprinkle a towel with powdered sugar. Tip cake out onto the towel. Sprinkle
the cake with powdered sugar. Roll up in the towel and let cool. Topping:
Place powdered sugar, cream cheese, butter and vanilla extract in mixing
bowl. Beat until smooth. Unroll cake, gently, and spread withcream cheese
mixture. Roll cake again. Chill.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”