Ingredients
•3 eggs
•1 cup white sugar
•2/3 cup canned pumpkin
•1 teaspoon lemon juice
•3/4 cup all-purpose flour
•2 teaspoons ground cinnamon
•1 teaspoon baking powder
•1/2 teaspoon salt
•1/4 teaspoon ground nutmeg
•1 cup chopped walnuts
•6 ounces cream cheese, softened
•1 cup confectioners' sugar
•1/4 cup butter, softened
•1/2 teaspoon vanilla extract
Directions
1) Preheat oven to 375 degrees F (190 degrees C).
2) In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
3) In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
4) Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
5) Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
6) Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
7) Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
8) Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Servings&Time: 1 hr and 15 min for up to 12 slices
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De TodoOne thing I love to do besides writing is baking. Especially baking things that involve chocolate. There are also gonna be recipes that aren't chocolate based, so I hope you enjoy this. All of the recipes, videos and music attachments go to the orig...
