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Ingredients:
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3 eggs
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1 c. sugar
or Splenda -
2/3 c. pumpkin
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1 tsp. lemon juice
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3/4 c. flour
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1 tsp. baking powder
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2 tsp. cinnamon
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1 tsp. ginger
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1 tsp. salt
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1 c. nuts
Filling:
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1 c. sugar
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3 oz. cream cheese
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4 Tbsp. butter
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tsp. vanilla extract
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Instructions:
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Beat eggs on high speed for 5 min.
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Gradually beat in sugar.v
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Stir in pumpkin and lemon juice.
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Stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
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Fold in pumpkin.
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Spread in greased and floured 15 by 10 by 1 pan.
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Top with nuts.
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Bake at 375 degrees for 15 min.
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Turn out on a towel sprinkled with sugar.
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Starting at narrow end, roll towel and cake and
leave to cool.
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Beat until smooth.
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Spread over cake (after removing towel).
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Roll. Chill.
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