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Frozen Pumpkin Cake Roll Recipe

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


Added: Wednesday, March 15, 2006


3/4 cup Bisquick
3 eggs
2/3 canned pumpkin
2 tsp cinnamon
1/2 tsp nutmeg
1 cup nuts
1 tsp pumpkin pie spice

1 cup powdered sugar
6 Tbsp butter
8oz cream cheese
1 tsp vanilla

Grease jelly roll pan, line with wax paper and grease again.
Beat eggs and sugar until fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan. Sprinkle with nuts.
Bake at 375 degrees for 13-15 minutes

Dust towel with powdered sugar, invert cake on it. Peel off paper. Roll and let cool. Unroll-spread with filling. Re-roll then freeze.
Before serving; slice then thaw.




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