Susan's Pumpkin Roll Cake Recipe
Recipe By :Susan Peabody

Preheat oven, Grease and flour pan.

 BEAT 3 EGGS AT HIGH SPEED FOR 3 MINUTES, BEAT IN 1 CUP SUGAR 2/3 CUP PUMPKIN 1 TEASPOON LEMON JUICE, SET ASIDE

SIFT 3/4 CUP FLOUR, 1 TEASPOON BAKING POWDER, 2 TEASPOON CINNAMON, 1 TEASPOON GINGER, 1/2 TEASPOON NUTMEG, 1/2 TEASPOON SALT

MIX DRY & WET TOGETHER.
POUR INTO PREPARED PAN SPRINKLED WITH CHOPPED NUTS, BAKE UNTIL SPRINGS BACK WHEN TOUCHED.

WHEN PAN IS COOL ENOUGH TO TOUCH SPRINKLE HEAVY WITH POWDERED SUGAR, PLACE MUSLIN TOWEL OVER TOP OF PAN AND TURN OVER PAN, ON TO TOWEL, ROLL THE CAKE WITH TOWEL IN BETWEEN THE CAKE.

CREAM CHEESE FILLING

1 CUP POWDERED SUGAR, 6oz SOFT CREAM CHEESE, 4 TABLESPOONS MARGARINE, 1/2 TEASPOON VANILLA WHIP TOGETHER.

UNROLL CAKE WHEN COOL CAREFULLY, SPREAD FILLING OVER CAKE, &
USE TOWEL TO HELP ROLL BACK UP, COOL & SLICE.