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Pumpkin Roll With Cream Cheese Filling

Cake:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp baking soda
1 tsp cinnamon
3/4 cup flour

Filling:
1 (8oz) pkg cream cheese
4 tbsp butter, softened
1 cup powdered sugar
1/2 tsp vanilla

Grease a 17x10 1/2 inch (no flour).  Put a piece of wax paper in the pan and grease that, also.
Heat oven to 375*.  Put rack in middle of oven.  Pour batter into pan with the greased wax paper
lining.  Bake for 10 minutes and remove from oven.  Put a tea towel on the table and sprinkle
with powdered sugar.  As soon as cake is removed from the oven, gently dump it onto the
towel and peel off the wax paper.  Put powdered sugar on the ends of the cake and roll it in
the tea towel like a jelly roll.  Keep rolled up until its cooled.  Unwrap and spread on the
filling evenly.  Roll back up.  Put in refrigerator.  Can be put in the freezer for later enjoyment.