Directions: |
Directions:Coat bottom and sides of 15 x 10 jelly roll pan with cooking spray and line with wax paper - coat wax paper with cooking spray - set aside.
Beat eggs at medium speed with a mixer 5 minutes or until thick and lemon colored; gradually add sugar, beating until well mixed. Combine flour and next 6 ingredients. Gradually add to egg mixture - beating well. Combine pumpkin, lemon juice and gradually add to mixture, beating well. Spread batter evenly into prepared pan.
Bake at 375 for 15 minutes or toothpick comes out clean.
Sift 1/2 cup powdered sugar in a 15 x 10 inch retangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool - completely.
Beat cream cheese and butter at medium speed until creamy - gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 t. lemon juice.
Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inchborder around edges. Re roll cake without towel and place seam side down, on a serving platter. cover and chill at least 3 hours - garnish if desired with sifted powdered sugar - or chocolate dipped pecans. |