| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 2/3 |
c |
Canned pumpkin |
| 3/4 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Nutmeg |
| 2 |
ts |
Cinnamon |
| 1 |
pk |
(8-oz) cream cheese; at room temperature |
| 1/2 |
c |
Powdered sugar |
| 1/4 |
c |
Oleo; softened |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
FILLING
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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