Pumpkin Cream-cheese Roll
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | Eggs | |
| 1 | c | Sugar |
| 2/3 | c | Canned pumpkin |
| 3/4 | c | Flour |
| 1 | t | Baking soda |
| 1 | t | Nutmeg |
| 2 | t | Cinnamon |
| 1 | 8-oz cream cheese at room | |
| temperature | ||
| 1/2 | c | Powdered sugar |
| 1/4 | c | Oleo, softened |
| 1 | t | Vanilla |
INSTRUCTIONS
Beat eggs well; add sugar and blend into pumpkin. Sift all dry ingredients together, and blend in the egg mixture. Pour batter onto a greased cookie sheet with sides; bake at 350 degrees for ten to fifteen minutes. Roll in towel, as you would roll up a rug, to cool. Filling: Beat all ingredients together; spread over unrolled cake. Reroll cake, and store in refrigerator. Slice when ready to serve. This can also be frozen. Posted to recipelu-digest Volume 01 Number 398 by soulvision@juno.com (Rhonda R. Selby) on Dec 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1809
Calories From Fat: 147
Total Fat: 16.5g
Cholesterol: 558mg
Sodium: 1871.3mg
Potassium: 686.1mg
Carbohydrates: 391.6g
Fiber: 10.5g
Sugar: 306.9g
Protein: 30.7g