3 eggs
1 c sugar
2/3 c canned pumpkin
1 tsp lemon juice
3/4 c flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 c chopped walnuts (opt)
6 oz cream cheese, softened
1 c powdered sugar
1/4 c butter, softened
1/2 tsp vanilla
Preheat oven to 375.
Beat eggs on high for 5 min.
Gradually beat in sugar til thick and lemon-colored.
Add pumpkin and lemon juice.
Mix flour, cinnamon, baking powder, salt,and nutmeg,fold into the pumpkin mixture.
Grease a 15x10x1 inch baking pan and line with waxed paper.
Grease and flour the paper.
Spread batter into pan-sprinkle with walnuts(opt).
Bake at 375 15 min,til cake springs back when lightly touched.
Immediately turn out onto a towel dusted w/powdered sugar.
Peel off paper and roll cake up in the towel, starting with the short end. Cool.
Beat cream cheese, 1 c powdered sugar, butter, and vanilla til fluffy.
Carefully unroll the cake.
Spread filling over cake to within 1 inch of edges.
Roll up again.
Cover and chill til serving.
Dust with more powdered sugar right before serving.
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This is actually REALLY REALLY EASY to make!!!!!!!
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