| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
c |
Granulated sugar |
| 2/3 |
c |
Canned pumpkin |
| 1 |
c |
Softasilk cake flour |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Ground cinnamon |
| 1 |
c |
Walnut pieces |
|
|
Powdered sugar |
|
|
Cream cheese filling; (below) |
INSTRUCTIONS
Notes: By Shirley M. Leinthall, Summit Hill. The Times News, PA
Cream Cheese Filling: Beat 1 1/2 cups powdered sugar, 1 pkg. (8 oz.) cream
cheese, softened; 1/4 cup margarine, butter or spread, softened; and 3/4
tsp. vanilla on medium speed until smooth. HEAT oven to 375.. Line jelly
roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil; grease generously.
Beat eggs in large bowl on high speed 5 minutes until very thick and lemon
colored. Gradually beat in granulated sugar and pumpkin. Gradually add
flour, baking soda and cinnamon,beating just until batter is smooth. Pour
evenly into pan. Sprinkle with walnuts.
BAKE 10 to 15 minutes or until toothpick inserted in center comes out
clean. Immediately loosen from edges of pan; invert onto towel generously
sprinkled with powdered sugar. Carefully remove foil. While hot, carefully
roll cake and towel from narrow end. Cool on wire rack. Unroll; spread with
Cream Cheese Filling. Roll up; wrap in plastic wrap. Refrigerate 2 hours.
Sprinkle with powdered sugar. Refrigerate any remaining cake. 10 to 12
servings.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”