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Pumpkin Roll

Cake:

3 Eggs
1 cup Sugar
2/3 cup Pumpkin
1 tsp. Lemon Flavoring
1/2 tsp. Salt
1 cup Chopped Pecans
3/4 cup Flour
1 tsp. Baking Powder
2 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. Nutmeg

Filling:

1 cup Powdered Sugar
1 8-oz. package of Cream Cheese
4 tbl. Soft Butter
1/2 tsp. Vanilla

Cake:


Beat eggs 5 minutes, add sugar.

Stir in pumpkin and lemon flavoring.

Blend in dry ingredients (except nuts).

Spread on a large, greased, floured cookie sheet.  Sprinkle with nuts.

Bake for 15 minutes a 375 degrees.

Dump baked cake onto a towel which has been dusted with powdered sugar and roll up jelly-roll style to cool.

Filling:

Whip together.

Assembly:

Unroll cooled cake. Spread on cake and roll again. Chill.

  
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