CAKE

Ingredients:

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup finely chopped nuts, optional

Directions:

1. Beat eggs on high for 5 minutes
2. Gradually beat in sugar
3. Stir in pumpkin and lemon juice
4. Sift dry ingredients together and fold into mixture
5. Pour into well-greased and floured 15"x10" cookie sheet
6. Top with nuts (if desired)
7. Bake at 375 degrees for 15 minutes. DO NOT OVERBAKE!
8. Flip over onto dish towel which has been sprinkled with powdered sugar
9. Smack pan and carefully release cake
10. Starting at narrow end, roll with towel and let cool
11. Unroll and remove towel

FILLING

Beat together till smooth:

• 1 cup powdered sugar
• 6 ounces cream cheese
• 4 tablespoons butter, softened
• 1/2 teaspoon vanilla extract

Spread filling over cooled cake. Roll up. Sprinkle with powdered sugar. Roll entire pumpkin roll in plastic wrap and foil. Freeze. Serve chilled.