1 cup granulated sugar
2/3 cup pumpkin
1 tsp. lemon juice
Beat 3 eggs at high speed for 5 minutes. Gradually add 1 cup granulated sugar, 2/3 cup pumpkin and 1 tsp. lemon juice.
In another bowl:
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 cup walnuts (optional)
Mix dry ingredients together and fold into pumpkin mixture. The batter may be thick and foamy.
Grease and flour (or use PAM baking spray) on a 16x11x1" cookie sheet. A jelly roll pan works just as well.
Pour mixture into pan and top with nuts.
Bake at 375 for 15 minutes and let cool. Sprinkle some granulated sugar on a clean tea towel or waxed paper. Turn cake onto towel or (waxed paper) and roll both together. Place in refrigerator for 15 minutes.
1 cup powdered sugar
2- 3oz. pks. of softened cream cheese
4 tbsps. of softened margarine
1/2 tsp vanilla.
Beat and cream above ingredients together. Unroll cool cake and spread filling onto cake. Roll together and place in refrigerator.
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About Mary Wehr
Mary Wehr has always been an avid reader of romance novels and dreamed of someday writing one of her own. After years of dreaming about it, she finally did it.
She lives in northeastern Pennsylvania with her husband, pet dove, and guinea pig. She has one grown daughter.
Mary has a soft spot for animals and works part time at a doggie bakery, making treats for our four-legged friends. She’s a nature lover and when the weather is warm she can most often be found outdoors.
She'd love to hear from you. You can e-mail her at email@example.com
You can find Mary at the following places: