Cakes and Frostings, Misc Desserts

Pumpkin Log Roll

  • 3 Eggs
  • 1 cups Sugar
  • 2/3 cups Pumpkins
  • 3/4 cups Flour
  • 1 teaspoons Baking soda
  • 1 teaspoons Cinnamon
  • 1/2 teaspoons Nutmeg
  • 1/2 teaspoons Cloves
  • 1 1/4 Walnuts, chopped
  • 1 (8 oz.) packages Cream cheese
  • 1 cups Confectioner's sugar
  • 1/2 cups Butter or margarine
  • 1 teaspoons Vanilla

    • Cream together 3 eggs, sugar, 2 cup pumpkin (1 of 1 lb. can) Sift together 3 cup flour, baking soda, dinnamon, nutmeg and cloves.

    Mix all together. Grease cookie sheet, then line with waxed paper. Pour batter into cookie sheet and spread on nuts. Bake at 350° fo 15 minutes. Whendone sprinkle with powdered sugar. Lay a terry towel on top, turn upside down. Remove waxed paper while cake is warm. Roll the cake and the towel together likea jelly roll. Put in foil. Refrigerate for 1-1/2 to 2 hours.

    Make filling: Mix Cream cheese, confectioners sugar, butter and vanilla until smooth.

    After cake is cool, unroll cake and spread filling to sides. Roll cake back up without towel. Put back in foil and refrigerate untilready to serve.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Darlene Lemaster of Parma, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!