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Pumpkin Cake Roll

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Pumpkin Cake Roll recipe













Trans-fat Free


3 large eggs
1 cup sugar
cup pumpkin
1 teaspoon lemon juice
¾ cup all-purpose flour
½ teaspoon nutmeg
1 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon salt
1 cup powdered sugar
6 ounces cream cheese
4 teaspoons butter
or margarine
½ teaspoon vanilla extract


Beat 3 eggs at high speed for 5 minutes.

Gradually, add 1 cup sugar.

Stir in ⅔ cup pumpkin and 1 teaspoon lemon juice.

Mix the flour, nutmeg, ginger, cinnamon, baking powder and salt and fold into pumpkin mixture.

Pour into a greased and floured cake pan.

Top with chopped walnuts.

Bake at 375℉ (190℃) for 15 minutes.

After baked, sprinkle a towel with powdered sugar.

Tip cake out onto the towel.

Sprinkle the cake with powdered sugar.

Roll up in the towel and let cool.

Topping: Place powdered sugar, cream cheese, butter and vanilla extract in mixing bowl.

Beat until smooth.

Unroll cake, gently, and spread with cream cheese mixture.

Roll cake again.



* not incl. in nutrient facts

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 65332% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 217mg 72%
Sodium 507mg 21%
Total Carbohydrate 35g 35%
Dietary Fiber 2g 10%
Sugars g
Protein 22g
Vitamin A 145% Vitamin C 4%
Calcium 11% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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