Pumpkin cream-cheese roll
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 1 | cup | Sugar |
| ⅔ | cup | Canned pumpkin |
| ¾ | cup | Flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Nutmeg |
| 2 | teaspoons | Cinnamon |
| 1 | pack | (8-oz) cream cheese; at room temperature |
| ½ | cup | Powdered sugar |
| ¼ | cup | Oleo; softened |
| 1 | teaspoon | Vanilla |
Directions
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@...
(Rhonda R. Selby) on Dec 23, 1997
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