PUMPKIN ROLL
(Given by a good friend in Pennsylvania, Katie Longacre)
ROLL:
Cream 3 eggs and one cup of sugar together.
Gradually add: ¾ cup pumpkin
1 tsp. soda
¾ cup flour
½ tsp ginger, nutmeg & cinnamon
Gradually add: ¾ cup pumpkin
1 tsp. soda
¾ cup flour
½ tsp ginger, nutmeg & cinnamon
Pour into a wax paper-lined jelly roll pan that has been sprinkled with flour & (optional) nuts…….or instead of wax paper, just use the new Reynold’s wrap non-stick stuff. That
works excellent!
works excellent!
Bake at 375 degrees for 15 minutes.
Turn onto a towel that has been sprinkled with confectioner’s sugar. Roll in towel, while warm.
FILLING:
8 oz. cream cheese
1 tsp. vanilla
2 Tbs. margarine
1 cup confectioner’s sugar
1 tsp. vanilla
2 Tbs. margarine
1 cup confectioner’s sugar
Beat filling until smooth. Fill cake after it has cooled and reroll. Wrap in foil and chill in refrigerator for at least one hour, until ready to be served.
ENJOY!!!!!!!