"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll, by , is from Berkley Child & Family Development Center Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Goodenow Family
Added: Thursday, February 26, 2009


Pumpkin Cake Roll:
3 eggs
1 c. granulated sugar
2/3 c. pumpkin
1 tsp. salt
3/4 c. flour
1 tsp. nutmeg
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. ginger

Filling for Pumpkin Cake Roll:
1 c. powdered sugar
8 oz. pkg. cream cheese
2 T. butter
1 tsp. vanilla

Pumpkin Cake Roll:
Beat eggs on high speed with mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin. Pour into a jelly roll pan or cookie sheet with sides (line the pan with wax paper and sprinkle with flour).

Bake at 375 degrees for 15 minutes. Lift out by wax paper and put on towel. Sprinkle with powdered sugar. Start at narrow end, roll towel and cake together. Cool. Unroll.

Filling for pumpkin cake roll:
Combine above ingredients and beat until smooth. Spread over cake. Roll, then re-roll and refrigerate.




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