Pumpkin Roll

Contributed by: Jackie in Rochester, N.Y.

Description: A pumpkin flavored jelly roll, perfect for the sweet tooth.

Number of Servings: Eight to ten.

Ingredients:

Cake Ingredients:
2/3 cup	Canned Pumpkin
1 cup	Sugar
3	Eggs
3/4 cup	Flour
1 teaspoon	Lemon Juice
1 teaspoon	Baking Powder
2 teaspoon	Cinnamon
1 teaspoon	Ground Ginger
1/2 teaspoon	Nutmeg
1/3 teaspoon(or less)	Salt
1 tablespoon	Powdered Sugar
Filling Ingredients:
6 ounces	Cream Cheese
1cup	Powdered Sugar
4 tablespoons	Margarine or Butter
2/3 teaspoon	Vanilla Extract
Decoration:
Sprinkle	Powdered Sugar

Preparation Directions:

For Cake:

1. Beat eggs on high for four to five minutes.
2. Stir in at medium or low speed pumpkin, and lemon juice.
3. Mix together dry ingredients: flour, baking powder, and spices.
4. Fold dry ingredients into the pumpkin mixture.
5. Pre-heat oven to 375 degrees.
6. Spread cake mix into a 15x10x1 jelly roll pan.
7. Bake for 15 minutes.
8. Remove from oven and loosen edges with spatula.
9. Sprinkle powdered sugar onto a cheesecloth and turn cake onto the cheesecloth.
10. Roll warm cake, starting at narrow end into a roll with the cheesecloth.
11. Allow to cool to room temperature.

Filling Preparation:

1. In a mixing bowl, mix all ingredients until smooth.
2. Unroll cake and remove cheesecloth.
3. Spread filling onto the cake.
4. Re-roll the cake.
5. Chill for several hours or overnight.

Serving Tips and Suggestions:

Sprinkle with powdered sugar prior to serving.

Try a drizzle of chocolate syrup for a change of pace.