Pumpkin Cake Roll

Name: Pumpkin Cake Roll
Ingredients: 3 beaten eggs; Sugar Twin (to equal 1 cup); 23 cup pumpkin; 1 teaspoon lemon juice; 34 cup flour; 1 teaspoon baking powder; 2 teaspoons cinnamon; 1 teaspoon ginger; 12 teaspoon nutmeg; 12 teaspoon salt; 1 cup finely chopped nuts; powdered sugar (for rolling); 1 cup powdered sugar; 1 (3 ounce) package reduced-fat cream cheese; 14 cup reduced fat margarine; 12 teaspoon vanilla

16 ingredients

15 steps

Ingredients

3 beaten eggs
Sugar Twin (to equal 1 cup)
23 cup pumpkin
1 teaspoon lemon juice
34 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
12 teaspoon nutmeg
12 teaspoon salt
1 cup finely chopped nuts
powdered sugar (for rolling)
1 cup powdered sugar
1 (3 ounce) package reduced-fat cream cheese
14 cup reduced fat margarine
12 teaspoon vanilla

Directions

1

Beat eggs on high speed for five minutes.
2

Gradually beat in sugar twin.
3

Stir in pumpkin and lemon juice.
4

Stir together dry ingredients.
5

Fold into pumpkinmixture.
6

Spread in greased and floured jelly roll pan.
7

Top with chpped nuts.
8

Bake at 375 degrees in preheated oven for fifteen minutes.
9

Turn out onto a lightly sugared towel.
10

Starting at narrow end, roll towel and cake together; cool.
11

Unroll carefully.
12

Make filling by beating together cream cheese, 1 cup powered sugar, margarine, and vanilla.
13

Beat until smooth.
14

Spread over cake; roll up.
15

Chill.