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Pumpkin Cake Roll (Sister White's)
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3 | eggs |
1 cup | sugar |
2/3 cup | pumpkin |
2 teas | vanilla, divided |
1 Tbsp | lemon juice |
3/4 cup | flour |
2 teas | cinnamon |
1 teas | ginger |
1/2 teas | nutmeg |
1/2 teas | salt |
1 cup | pecans, chopped |
1 teas | baking powder |
2 cup | powdered sugar, divided |
1 pkg | cream cheese, 8 oz. |
4 Tbsp | Butter |
Beat eggs on high speed of mixer for 5 minutes, gradually beat in sugar. Stir in pumpkin, 1 1/2 teas vanilla and lemon juice. In a bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold flour mixture into pumpkin mixture.Spread in greased and floured 15x10x1 cookie sheet. Top with nuts. Bake at 375 for 15 mins. Turn onto towel sprinkled with powdered sugar while still warm. Starting at narrow end, roll towel and cake together (like a jelly roll). Cool completely. Unroll for filling. In a bowl, mix on high speed 1 cup powdered sugar, 1/2 teas vanilla, cream cheese and butter. Spread over cake. Chill. Wrap in plastic wrap and foil, tape and refridgerate.
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