Wednesday, October 1, 2008

Pumpkin Cake Roll

One of my favorite holiday desserts.

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Title: Pumpkin Cake Roll
Categories: american, and baked dessert, cakes, cheese, christmas
Yield: 12 servings

3 eggs
1 c sugar
2/3 c pumpkin --(canned)
3/4 c flour
1 ts baking powder
2 ts cinnamon
1/2 ts nutmeg
1 ts ginger
Cream Cheese Filling
1 pk cream cheese; (8 oz.)
4 ts butter or margerine.
1/2 ts vanilla
1 c powdered sugar

Place eggs in bowl of mixer & beat for 1 min. at med. gradually add sugar &
beat for 4 min. at medium. add pumpkin & mix well. Combine flour baking
powder & spices & add to the mixture,(with mixer on low speed.) Mix on low
till combined 1 min. Line a 9 x l3 inch jelly roll pan with waxed paper &
grease. Pour batter into pan & bake in a preheated 375 oven for 12 to 13
min. Remove from oven & immediately turn cake over onto a clean kitchen
towel which has been sprink- led with powdered sugar. Remove wax paper
from the bottom of the cake. Roll up the cake in the towel (from the short
side). Let cool like this on a wire rack. When cool, care- fully unroll
the cake & spread with filling, reroll & sprinkle with powdered sugar. Or
for a really neat look, melt 1oz of semi-sweet chocolate & drizzle it back
& forth over the rolled cake. For the filling, have all ingredients at room
temperature & place them all in a bowl & beat for 2 minutes. This cake is
really fast & easy to make & it tastes great.


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Per Serving (excluding unknown items): 222 Calories; 8g Fat (32.6% calories
from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 74mg
Cholesterol; 116mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1
1/2 Fat; 2 Other Carbohydrates.


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