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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nola Hodge
Added: Tuesday, August 5, 2008


3 eggs
1 c. sugar
3/4 c. self rising flour
2/3 c. cooked pumpkin
1 tsp. lemon juice
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. powdered sugar
1 tsp. vanilla
8 oz. cream cheese, softened
4 tbsp. butter, softened

Beat eggs with an electric mixer. Add sugar and beat until sugar is dissolved. Sift together dry ingredients and add to egg mixture. Beat well. Grease and flour a 10x15 inch jelly roll pan. Preheat oven to 375. Pour cake mixture into pan and bake for 15 minutes. Remove from oven and cool. From 10 inch side, roll up cake in a clean towel. Set aside. For filling, cream together butter and cream cheese. Stir in powdered sugar and vanilla and blend until smooth. Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Chill at least one hour. Slice before serving. Store leftover slices in refrigerator. Freezes well.




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