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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Pumpkin Cheese Roll
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Cakesandfrostings - Cake Pumpkin Cheese Roll Post by :cdromcsc Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2494

Click below to download : Cakesandfrostings - Cake Pumpkin Cheese Roll (Format : PDF)

Cakesandfrostings - Cake Pumpkin Cheese Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
3 teaspoons pumpkin pie spice

Filling:
1 pkg. cream cheese -- (8 oz.)
1 cup powdered sugar
4 tbsp. butter
1/2 tsp. vanilla
1 cup pecans -- chopped


Preheat oven to 375 degrees F.

Beat eggs for 5 minutes; gradually add sugar. Stir in remaining ingredients, mixing well. Spread in a well-greased and floured 15 x 10 3/4 x 1 inch jelly roll pan. . Bake at 375 degrees for 15 minutes. Turn cake onto a linen towel sprinkled with powdered sugar. Starting at short side roll up towel and all and let set until completely cooled.

Beat filling until smooth and then add nuts. Unroll cake and spread with filling. Reroll cake and place on plate. Dust with powdered sugar. Refrigerate covered in foil.
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16 oz. can pumpkin 13 oz. can evaporated milk 1 c. sugar 3 eggs 1 tsp. cinnamon 1 box yellow cake mix 1 c. chopped nuts 2 sticks margarine Mix pumpkin, milk, sugar, eggs and cinnamon. Line a 9 x 13 pan with waxed paper. Pour this mixture in pan. Sprinkle with cake mix. Press chopped nuts in mix. Melt 2 sticks margarine, cool and spoon over mixture. Bake in 350 oven for 35 to 40 minutes. When cake is done, turn out in pan with sides. Cool and frost. Icing: 8 oz. cream cheese 1/2 c. powder sugar 3/4 c.
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2/3 cup shortening 2 2/3 cups sugar 4 eggs 2 cups fresh or canned pumpkin 2/3 cup water 3 1/2 cups flour 1/2 tsp. baking powder 1 1/2 tsp. salt 1 tsp. ground cloves 1/2 tsp. allspice 1 tsp. cinnamon 2 tsps. soda 1 cup chopped nuts Cream shortening and sugar, adding sugar slowly. Beat in eggs, pumpkin and water. Sift together flour, baking powder, salt, cloves, allspice, cinnamon and soda. Add to pumpkin mixture and stir well. Add nuts. Pour batter into 8 greased pint-size, wide-mouth jars(with lids and rings for sealing), filling half full. Place jars on cookie sheet.
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